Divine Christmas Candy Cane Cookies
You can never have too many dessert recipes, so give Divine Christmas Candy Cane Cookies a try. This recipe makes 15 servings with 114 calories, 1g of protein, and 7g of fat each. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 4 people have made this recipe and would make it again. If you have butter, vanillan extract, food coloring, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. It will be a hit at your Christmas event. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Divine Christmas Candy Cane Cookies, Candy Cane Cocktail with Homemade Candy Cane Infused Vodka, and Christmas Candy Cane Cookies.
Servings: 15
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/4 cups all purpose flour (160 g)
1 large egg yolk
1/4 teaspoon food coloring
1/2 teaspoon pure peppermint extract
1/2 cup powdered sugar (60 g)
1/2 cup unsalted butter (115 g)
1 teaspoon pure vanilla extract
Equipment:
baking paper
oven
wire rack
Cooking instruction summary:
- Cream butter, add sugar and beat again. Add in egg yolk and vanilla and peppermint extract and stir to combine.
- Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half). Mix until you get a firm and smooth dough. Divide the dough into 2 balls. To one ball add a few drops of food coloring.
- Wrap dough balls in plastic paper and refrigerate for about 30 min.
- After 30 min, take a walnut sized piece of red (/pink) and a walnut sized piece of white dough and roll each color on a lightly floured surface into a 10-12 cm long rope. Place the 2 ropes side by side and gently twist them together pressing a bit to form a spiral. Shape by bending one end into a hook.
- Line cookies on a baking paper about 2 cm apart from each other
- Bake at 180 C for about 10 min or until the edges of the cookies start browning.
- Let cookies cool down completely on a wire rack
Step by step:
1. Cream butter, add sugar and beat again.
2. Add in egg yolk and vanilla and peppermint extract and stir to combine.
3. Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half).
4. Mix until you get a firm and smooth dough. Divide the dough into 2 balls. To one ball add a few drops of food coloring.Wrap dough balls in plastic paper and refrigerate for about 30 min.After 30 min, take a walnut sized piece of red (/pink) and a walnut sized piece of white dough and roll each color on a lightly floured surface into a 10-12 cm long rope.
5. Place the 2 ropes side by side and gently twist them together pressing a bit to form a spiral. Shape by bending one end into a hook.Line cookies on a baking paper about 2 cm apart from each other
6. Bake at 180 C for about 10 min or until the edges of the cookies start browning.
7. Let cookies cool down completely on a wire rack
Nutrition Information:
covered percent of daily need
