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My review
Candy Cane Cookies II
Diane
"Holiday cookies shaped like candy canes and decorated with crushed peppermint candy."
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Ingredients
1 h servings 176 calsOriginal recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
- Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
- 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.
Nutrition Facts
Per Serving: 176 calories; 8 g fat; 24.2 g carbohydrates; 1.7 g protein; 28 mg cholesterol; 157 mg sodium. Full nutrition
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Reviews
Read all reviews 97119 Ratings
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Most helpful positive review
12/5/2006
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 ...
Most helpful critical review
12/6/2001
I don't know what I did wrong, but this recipe was horrible! The dough was VERY sticky and hard to work with, even after adding about 3 cups more flour and refrigerating it! Also, these had a ho...
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12/5/2006
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 ...
12/1/2007
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...
11/25/2007
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...
12/5/2010
I've made Candy Cane Cookies since I learned the recipe in school, and I've never had a problem. this recipe is the one I use though. makes 3-4 dozen Pre-heat 375 F 1/2 c marg/butter 1/2 c sho...
12/21/2010
I suggest to refrigerate the dough and roll only small portion of it at the time, this will help in handling the dough and avoid the "melting". I find also usefull refrigerate the cookies 5/10 m...
12/23/2007
I also omitted the almond and replaced it with peppermint extract ... much better flavor. They are very time consuming and I was getting tired so I just made mine into 3" "peppermint sticks". ...
12/19/2006
These cookies were tasty. I changed the way the repipe said to form them though. Ours were slightly larger (not on purpose) and instead of making 1 strip in the shape of a candy cane, our cand...
12/9/2006
Made some of the recommendations (i.e., 3 1/2 cups flour, ommitted almond extract). I pulverized the candy canes and mixed them in the dough. The canes need to be short - approx. 2 1/2 inches ...
12/24/2007
These tasted very good. The only thing I'll do different next time is roll the dough skinnier. They puffed up pretty big. The almond extract gives it a great taste.