I love candy canes!
But these are more than just candy canes... they're COOKIES!
These are inspired (once again) byt the Betty Crocker Cooky Book.
Her recipe uses shortening and crushed candy cane topping instead of mint extract.
I found that the extract really gives the cookies a great minty flavor- just like the real thing!
Here's what you need:
1 cup (2 sticks) unsalted butter
1 cup confectioner's sugar
2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
red food coloring
Start by mixing the butter, sugar, egg, and flavorings together.
Stir in flour an salt, then divide dough in half.
Add red food coloring to half of the dough and mix thoroughly.
Take about 1 teaspoon of red dough and roll into a rope about 4 inches long.
Take about 1 teaspoon of uncolored dough and roll into a rope about 4 inches long.
Then twist the two ropes together and give another roll to mush together:
Take the rope and place onto an ungreased baking sheet, curving the top to look like a cane.
Bake for about 8 minutes (more or less depending on thickness) at 375 degrees F.
When they're done, you'll have wonderfully sweet and minty candy canes
These cookies are pretty labor intensive, but make a fun group activity for kids for all ages.
In fact, I bet Santa would love to come down the chimney to a plate of these...
IF you leave him any!