Candy Cane Cookies II

Candy Cane Cookies II

91

"Holiday cookies shaped like candy canes and decorated with crushed peppermint candy."

Ingredients

1 h servings 176 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
  3. Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
  4. Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.

Footnotes

  • Editor's Note
  • Dough may be divided in half and colored with 1/2 teaspoon red food coloring, if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.
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Reviews

91
  1. 111 Ratings

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Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ...

Here's a tip for getting the crushed peppermint/sugar to stick to the cookies. Pour a little Karo light corn syrup into a microwave safe bowl, and put it in the microwave just long enough for it...

The only thing I do different is 1/2 cup butter and 1/2 cup Butter Flavor Crisco. I LOVE these cookies because there really are no rules. In this Green Bay Packers loving house, I tint the dou...