Courtsey of Kraft.com
1. Stir together 1 cup, the butter, milk, vanilla, peppermint oil, and egg in large bowl. Stir in flour, baking poweder, and salt.
2. Heat oven to 375* degrees.
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 fourth on floured surface. Place 1 red and 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 lightly brown, immediately sprinkle mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 54 Servings | ||
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Calories: 84 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 111.7mg | 4 % | |
Potassium 29.7mg | 1 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 19.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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