Cream Sugar and Egg
Mix in milk, vanilla & peppermint extract
Mix in flour, baking powder and salt.
Divide dough in half.
Stir food color into 1 half.
Cover and refrigerate at least 4 hours.
Pre-heat oven to 375 degrees F.
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 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.
Bake 10-12 minutes or until set and very light brown.
Optional - Stir together peppermint candy and 2 tablespoon sugar; Immediately sprinkle candy mixture over cookies upon removal from the oven.
Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 37 (28%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.6mg||5 %|
|Sodium 37mg||1 %|
|Potassium 16mg||0 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 22.8g|
|Protein 1.3g||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: 133
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