Candy Cane Cookies

Candy Cane Cookies are greatly anticipated by our children during the holiday season. They are as much fun to eat as they are to make. Our kids can't wait to twirl the dough together and bend over the handles of the candy canes.

It is a good idea to bend over the handles after they are on the baking sheet so they don't get deformed when transferring them.

This recipe lists a topping made of crushed peppermint candies and sugar to add after they are baked. You can skip this step if you want to. It's optional.

Candy Cane Cookie Recipe

Ingredients:

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour

1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar

Preparation:

Stir together 1 cup Sugar, the Butter, Milk, Vanilla, Peppermint Extract and Egg in large bowl.
Stir in Flour, Baking Powder and Salt.
Divide dough in half. Stir red Food Color into 1 half.
Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together Peppermint Candy and 2 tablespoon Sugar; set aside.

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 9 to 12 minutes or until set and very light brown.
Immediately sprinkle candy mixture over cookies.
Remove from cookie sheet to wire cooling rack.
Cool completely for about 30 minutes.