Candy cane cookies

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

  1. In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion.
  2. Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist.
  3. 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.
  4. 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.

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