Candy cane cookies

Posted: Wednesday, December 19, 2007

Be sure to add enough food coloring to deeply color your candy canes.

Gel paste food coloring is more intense than liquid, so if available, use gel.

Susan wrote that her wonderful cookie recipe came from a Long Island, N.Y., cookie exchange.

1 cup (2 sticks) butter,

softened

1 cup sifted confectioners'

sugar

1 large egg

2 1/2 cups all-purpose flour

Dash salt

1/4 teaspoon vanilla extract

1/4 teaspoon peppermint

extract

Red food coloring

Preheat oven to 350 degrees. In a mixer bowl, combine butter and sugar and blend until smooth. Stir in egg until well combined.

In a separate bowl combine flour and salt. Add flour and salt to the butter/sugar mixture and stir well.

Divide dough into two equal portions. Knead vanilla into one portion and peppermint extract and red food coloring into the other. Wrap in plastic and chill for one hour.

Divide each portion of dough into 18 equal pieces. Roll each piece into a 9-inch rope. Place 1 plain rope and 1 red rope next to each other and pinch ends together. Twist several times and place on an ungreased baking sheet, curving the top to look like a candy cane.

Bake for 9-10 minutes, or until light brown. Cool about 2 minutes, then carefully remove cookies from pan to finish cooling on a wire rack. Makes about 18 cookies.



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