Try this Candy Cane Cookies recipe, or contribute your own.
Suggest a better descriptionHeat oven 375 AFTER chilling dough 30-45 min In large mixer bowl cream butter, shortening and 1 c sugar until light and fluffy. Add egg, vanilla and peppermint extracts. Stir flour and salt into butter mixture and beat until well combined. Divide dough in half. Stir food coloring into one half of dough until well blended. Roll 1 teaspoonful of each color dough into 4-inch rope. Place 2 ropes side by side, press lightly together and twist. Place on ungreased cookie sheets. Curve top for the handle of the cane (or your child's initials). Bake 10-12 minutes depending on size of cookie. These will not brown in top, but will still be done. If dough ropes fall apart easily, work in a little more flour OR, add about 1/4 c flour to dough if not pre-chilling Mkakes 3-4 dozen depending on size of each candy cane. After baked, while still warm, sprinkle with topping mixture or what I have found to be more successful is to press lightly in colored sugar sprinkles before baking.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2734 | ||
Calories from Fat: 1560 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173.3g | 231 % | |
Saturated Fat 93.5g | 467 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 284mg | 87 % | |
Sodium 28616.2mg | 987 % | |
Potassium 463mg | 12 % | |
Total Carbohydrate 301.8g | 89 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 293.6g | ||
Protein 6.7g | 10 % | |
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: 2734
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