Candy Cane Cookies Recipe
Summary
Ingredients
| Butter | 3⁄4 Cup (12 tbs), softened | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Egg | 1 | |
| Vanilla | 1⁄2 Teaspoon | |
| Peppermint extract | 1⁄2 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Baking powder | 1⁄4 Teaspoon | |
| Flaked coconut | 1⁄3 Cup (5.33 tbs) | |
| Red food coloring | 1 Teaspoon |
Nutrition Facts
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
Directions
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.
Cool.
Chef
