Tuesday, December 23, 2008

Candy Cane Cookies

Candy Cane Cookies

3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 1/4 cup sugar
2 eggs, beaten with 2 teaspoons vanilla

Stir together the flour, baking powder and salt, then set aside.

Cream the butter and sugar. Add the egg mixture, a little at a time,
beating well after each addition. Gradually add the dry ingredients,
blending well after each addition.

Put 1/2 of the dough in another bowl. Add red food coloring to one
part of the dough to make the desired candy cane shade. Leave the
other dough plain. Flatten each ball of dough, wrap snugly with
plastic wrap and refrigerate for 30 minutes or until slightly firm.
Don't over chill!

Dust your hands and working surface with flour. Roll a one-inch ball
of dough into a rope about 6 inches long. Take one red colored rope
of dough, along with a plain piece of dough and cross over, to make
a candy cane. (The first time you make these experiment with a
couple before you bake them all. They can turn out too big if you
use too much dough.)

Bake in a 350 degree oven on greased cookie sheets for 12-14
minutes. The cookie dough may be a little soft when it comes out of
the oven. Let cool completely before you handle the cookies.

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