cookies
Candy Cane Cookies
Prep: 40 min – Chill: 4 hr – Bake: 12 min/batch
1 cup sugar
1 cup margarine or butter, softened*
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed hard peppermint candy
2 tablespoons sugar
1. Stir together 1 cup sugar, the margarine, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
2. Heat oven to 375°.
3. Stir together peppermint candy and 2 tablespoons sugar; set aside.
4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet. Cool completely.
Makes about 4 1/2 dozen cookies
*(do not use spread or tub products)
Nutritional Info per 1 Serving: 85 calories (35 calories from fat); 4 g fat (1 g saturated); 5 mg cholesterol; 60 mg sodium; 11 g carbohydrate (0 g dietary fiber); 1 g protein
This recipe displayed with permission from General Mills, Inc.