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Candy Cane Cookies Recipe
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Peppermint extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
|Red food coloring||1 Teaspoon|
Serving size: Complete recipe
Calories 2972 Calories from Fat 1421
% Daily Value*
Total Fat 163 g250.1%
Saturated Fat 104.8 g524.2%
Trans Fat 0 g
Cholesterol 574.3 mg191.4%
Sodium 1171.9 mg48.8%
Total Carbohydrates 350 g116.6%
Dietary Fiber 11.4 g45.5%
Sugars 154.7 g
Protein 36 g71%
Vitamin A 89.2% Vitamin C 0.71%
Calcium 20.6% Iron 75.9%
*Based on a 2000 Calorie diet
Beat in egg, vanilla, and peppermint extract.
Stir together flour, salt, and baking powder.
Stir into creamed mixture.
Divide dough in half.
Stir coconut into one portion; blend food coloring into the second portion.
Cover each one and chill for 30 minutes.
Divide each dough into 30 balls; keep half of each dough chillled till ready to use.
Roll each ball into a 5-inch rope.
For each cookie, pinch together one end of a red rope and one end of a white rope; twist ropes together.
Pinch together remaining ends.
Place on an ungreased cookie sheet.
Curve to form a cane.
Repeat with remaining balls.
Bake in a 375°F oven for about 10 minutes.
Transfer to a wire rack.