Combine flour and baking powder in a bowl; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Subtly sweet with a rich vanilla flavor, make these soft cookies a part of your Christmas cookie trays.
Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| ¼ tsp. Hy-Vee baking powder | ||
| ½ c. Hy-Vee unsalted butter | ||
| 3 oz. Hy-Vee Neufchatel 1/3-less-fat cream cheese | ||
| ⅔ c. Hy-Vee granulated sugar | ||
| 1 large egg yolk | ||
| 1 ½ tsp. Hy-Vee vanilla extract | ||
| Hy-Vee red food coloring |
Things To Grab
- Medium bowl
- Large bowl
- Electric mixer
- Plastic wrap
- Cookie sheets
- Parchment paper
- Wire cooling rack
Directions
Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium for 30 seconds. Add sugar, egg yolk, and vanilla; beat in half of the flour mixture until combined. Stir in remaining flour mixture. Divide dough in half. Add desired amount of red food coloring to one portion. Cover and refrigerate dough portions at least 2 hours or until easy to handle.
Preheat oven to 375 degrees. Line cookies sheets with parchment paper. For each candy cane, shape 1 rounded teaspoon dough from each portion into a 5-inch rope. Place a red and white rope side-by-side; press together lightly and twist. Place on prepared cookie sheet; curve top of cookie down to form candy cane shape. Bake for 10 to 12 minutes or until set and bottoms are light golden brown. Cool cookies on a wire rack.
Nutrition facts
Servings
80 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 15mg
- Sodium: 15mg
- Total Carbohydrates: 11g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%