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Christmas Candy Canes

 

50

Yield

servings

Prep

35

min

Cook

10

min

Ready

45

min

Trans-fat Free
 

Ingredients

½ cup sugar
granulated
½ cup candy canes
peppermint, crushed or hard peppermint candies
*
½ cup butter
or margarine, room temperature
½ cup vegetable shortening
plain or butter-flavored
*
1 cup powdered sugar
1 large eggs
1 teaspoon vanilla extract
½ teaspoon mint extract
*
2 ½ cups all-purpose flour
½ teaspoon food coloring
red
*

Directions

Adjust two racks to divide the oven into thirds.

Preheat the oven to 375℉ (190℃). Have ready two ungreased baking sheets.

In a small bowl, mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes.

With the mixer at medium-low speed, gradually add the flour, beating just until blended.

Remove half of the dough from the bowl and set aside on a sheet of waxed paper.

To the dough remaining in the bowl, add the red food coloring and beat until evenly colored.

(At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough.

Roll each scoop between the palms of your hands to make a 4-inch rope.

Twist the ropes together and shape into a candy cane.

As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden.

Reverse the baking sheets on the racks and from front to back once during baking.

The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture.

With a wide turner, immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with sheets of waxed paper.

 

* not incl. in nutrient facts

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Comments


Kemptville, Canada
 about 9 years ago

i love using this for different resipes i am going to tell all my friends and we can have a christmas party maybe THANKS!

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 72131% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 183mg 8%
Total Carbohydrate 38g 38%
Dietary Fiber 2g 8%
Sugars g
Protein 20g
Vitamin A 15% Vitamin C 0%
Calcium 3% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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