Candy Cane Cookies II
Candy canes are often associated with Christmas and are believed to have originated in Germany in the 17th century. They were originally straight and white, but the red stripes and curved shape became popular in the 20th century.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Candy Cane Cookies II
Ingredients
Instructions
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In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract, and almond extract. In a separate bowl, combine all-purpose flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture. Divide dough in half. Mix red food coloring and peppermint extract into one half of the dough. Wrap both halves in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Take 1 teaspoon of dough from each half and roll into ropes. Twist the ropes together and shape into candy canes. Place cookies on ungreased baking sheets and bake for 8 to 10 minutes, or until lightly browned. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Dust cooled cookies with powdered sugar.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 16g6%
- Sugars 10g
- Protein 1g2%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
