Time 6h Yield 54 Number Of Ingredients 12 Steps:
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours. Heat oven to 375°F. Stir together peppermint candy and 2 tablespoon sugar; set aside. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (180 degrees C). Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
Time 3h Yield about 30 cookies Number Of Ingredients 8 Steps:
Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight. Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets.
Time 35m Yield 3 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Time 1h10m Yield 3 dozen cookies Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F. In a mixer bowl or by hand, cream butter and confectioners’ sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined. Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture. Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
Time 24m Yield 48 serving(s) Number Of Ingredients 10 Steps:
Heat oven to 375 degrees. Mix the crushed peppermint candy and granulated sugar together and set aside. Mix shortening, sugar, egg and flavorings together. Add flour and salt and mix. Divide dough in half. Add food coloring to one half and mix well. Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color. Place strips side-by-side, press lightly together and twist like a rope. Place on ungreased baking sheet. Curve top down to form handle of the cane. Bake about 9 minutes. Remove from baking sheet. While still warm sprinkle with the candy/sugar mixture.
Time 45m Yield 36 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet. Bake for 8 to 10 minutes in the preheated oven.
Time 11m Yield 6 1/2 dozen Number Of Ingredients 10 Steps:
Directions:Prep Time: 10 mins. Total Time: 23 mins. 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
