Tuesday, November 30, 2010

Candy Cane Cookies

I tried this recipe from Wilton and not only is really easy to make, the cookies are the most adorable thing I've ever seen!


Makes: About 24 cookies.

Techniques Used:

  • Working with Tinted Cookie Dough


    Preheat oven to 375ºF. In large bowl, cream butter with sugar with mixer until light and fluffy. Beat in egg and extracts. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.
    Divide dough into 2 balls. Color one ball of dough red with icing color. Pinch off a 1 in. ball of each color dough. On flat surface, roll ball into 3-in. long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.
    Bake 8-10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely. 

    Best look:
    Hang them from a glass of milk or a hot cup of cocoa!




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