Candy Cane Cookies
You can even use this same technique with store-bought sugar cookie dough. Just mix half the dough with red food coloring (or a tablespoon of beet puree).
Servings and Ingredients
|½ c.||Hy-Vee shortening|
|½ c.||Hy-Vee butter, softened|
|1 c.||Hy-Vee powdered sugar|
|1||Hy-Vee large egg|
|1 tsp.||almond extract or 1/2 tsp peppermint extract|
|1 tsp.||Hy-Vee vanilla extract|
|2 ½ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee salt|
|Red food coloring|
- In a large mixing bowl beat together shortening and butter. Beat in powdered sugar, egg and extracts.
- Combine flour and salt; beat into butter mixture until combined. Divide dough in half. Add enough red food coloring to one-half of dough to reach desired color; stir to evenly distribute color. To make shaping easier, chill dough 30 minutes.
- Using 1 tablespoon of dough for each rope, roll dough on a lightly floured surface using fingers in a gentle back-and-forth motion, forming a 4-inch-long smooth rope. There should be an equal number of plain and red ropes. Place a rope of each color side-by-side; press together lightly and gently twist. Arrange about 1-1/2 inches apart on an ungreased baking sheet, curving one end into a cane.
- Bake in a preheated 375-degree oven about 8 minutes or until cookies are firm to the touch (not brown). Cool for 1 minute before transferring cookies to wire rack to cool completely. (Note: Cookies break easily at the curve so take extra care in handling them.) Store in a tightly covered container, using waxed paper between layers.
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 120mg
- Total Carbohydrates: 18g
- Protein: 2g
Vitamin A 4%
Vitamin C 0%
Hy-Vee Seasons Holiday 2012