Try this Liz's Christmas Candy Cane Cookies recipe, or contribute your own.Suggest a better description
Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours.
Preheat oven to 375-degrees. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4" rope.
Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a tendency to brown quickly.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 56 (58%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.3mg||5 %|
|Sodium 175.9mg||6 %|
|Potassium 15.2mg||0 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.5g|
|Protein 1.1g||2 %|
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Calories per serving: 96
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