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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

CANDY CANE COOKIES Recipe

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This recipe for CANDY CANE COOKIES is from The Bethel Alliance Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, softened
1 cup sugar
½ tsp vanilla
½ tsp salt
2 large eggs
2 3/4 cups flour
2 tsp mint extract
Red & green food color
1 cup white chocolate chips
Christmas sprinkles or peppermint candy crushed.
Directions:
Directions:
1. In large bowl with mixer on medium beat butter, sugar, vanilla and salt until fluffy.

2. Beat in eggs, one at a time.

3. On low speed gradually add flour; beat just until blended.

4. Divide dough in half. Shape ½ into a 6-in disk, wrap and refrigerate.

5. Stir mint extract into the other half and divide in 2. Color one green and one red. Shape into 5 in. disks and wrap separately and refrigerate until firm (2 hours).

6. Cut white dough in 12 wedges and each tinted disk into 6 wedges.

7. On a lightly floured surface, take one strip at a time and roll out with hands into 4 to 5 inch strips and twist a red and a white and a green white and pinch the ends, shape into of candy cane.

8. Melt chocolate chips and dip each end into the chocolate and dip into candy.

Bake at 350º for 11 to 13 minutes or until edges are brown. Makes 48 cookies.
Number Of Servings:
Number Of Servings:
48

 

 

 

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