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Candy Cane Cookies
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Peppermint extract is the secret to these adorable candy cane cookies, where ropes of colored dough come together in a symbol of the season.
Ingredients
- 1/2 tube Nestlé® Tollhouse® Sugar Cookies, softened
- 2 tablespoons all-purpose flour
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon red food coloring
Directions
- In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion.
- Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist.
- Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets.
- Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 3 dozen.
Yield: 3 dozen.
Recipes courtesy Taste of Home magazine. Visit TasteofHome.com for more Christmas recipes.
Luv These Cookies
By Tikesha A Thomas on Saturday, December 18, 2010
We made these cookies in high school (although we made them completely from scratch). I luv these cookies. I will try these with my children. They are always looking for more goodies to bake. Hey, can possibly give them out as treats.