Try this Candy Cane Cookies recipe, or contribute your own.
Suggest a better descriptionIn the bowl of a standing electric mixer, beat together the butter and powdered sugar until fluffy. Add in the egg and mix until incorporated.
Add in the flour and salt a little at a time until combined.
Remove half of the dough from the bowl and set aside. In one of the doughs, add the almond extract and mix well. On the other dough, add the peppermint extract and the red food coloring and mix well. Wear gloves if you don't want red hands.
Shape each section of dough into a ball and wrap in plastic. Refrigerate for at least 1 hour or up to 2 days.
Preheat your oven to 375 degrees F.
Lightly Grease cookie sheet
Remove the dough from the fridge and take a piece of dough from each color, about 2 tbs, and shape into 6 inch logs. Pinch the ends of each log together and carefully twist them around like a rope. Pinch the bottom ends. Bend the rope into a hook, like a candy cane. Repeat with the rest of the dough.
Refrigerate the candy cane cookies on their baking sheets for 15-20 minutes. This will help them retain their shape.
Bake for 10 minutes or until the edges are lightly browned. Let rest on the cookie sheet for 10 minutes before moving to a wire cooling rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 497 | ||
Calories from Fat: 11 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.8mg | 0 % | |
Potassium 142mg | 4 % | |
Total Carbohydrate 106.4g | 31 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 103.7g | ||
Protein 11.7g | 17 % | |
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: 497
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