Candy Stripe Cookies


Candy Stripe Cookies

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Handmade package of Candy Stripe Cookies

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Recipe Data


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    Servings and Ingredients

    Serves 42
    ½ c. Hy-Vee unsalted butter, at room temperature
    ½ c. Hy-Vee butter-flavored shortening
    1 ½ c. Hy-Vee sugar
    1 Hy-Vee large egg
    2 tbsp. Hy-Vee skim milk
    1 tsp. Hy-Vee vanilla
    3 c. Hy-Vee flour
    ½ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    ½ tsp. mint extract
    Red food coloring
    1 tbsp. Hy-Vee cream cheese
    1 tbsp. Hy-Vee skim milk
    1 c. Hy-Vee powdered sugar
    Mint extract, to taste


    1. Cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and vanilla.
    2. Add flour, baking soda and salt. Stir until just combined.
    3. Divide dough in half. Flavor half the dough with 1/2 teaspoon mint extract and tint with red food coloring.
    4. Line a loaf pan with waxed paper.
    5. Divide each portion of dough in half. Press half of the red dough in the bottom of the pan. Top with half of the white dough, then the remaining red dough and the remaining white dough. Cover and refrigerate for 1 hour or until thoroughly chilled.
    6. Invert pan and remove waxed paper. Cut dough in half lengthwise. Cut each half into 1/4-inch slices and place slices 2 inches apart on an ungreased baking sheet.
    7. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Cool on a wire rack.
    8. To make glaze, combine cream cheese, milk, powdered sugar and mint extract, to taste. Drizzle over cooled cookies.

    Nutrition facts


    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 5g
    • Cholesterol: 10mg
    • Sodium: 60mg
    • Total Carbohydrates: 17g
    • Protein: 1g

    Daily Values

    Vitamin A 2%
    Vitamin C 0%
    Iron 2%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2008.