| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Christmas, Cookies |
52 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Powdered sugar |
| 1 1/4 |
c |
Butter; softened |
| 1 |
ts |
Peppermint extract |
| 1 |
ts |
Vanilla |
| 1 |
|
Egg |
| 2 3/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Peppermint candy**; finely crushed |
INSTRUCTIONS
** red and white peppermint candy or candy canes
Heat oven to 350 degrees F. In large mixer bowl combine powdered sugar,
butter, peppermint extract, vanilla and egg. Beat at medium speed, scraping
bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour
and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in half. Stir in candy into 1 half of dough; beat food color
into remaining half of dough. Roll one teaspoonful of each dough to form
4-inch round ropes. Place 2 ropes side by side; twist gently like a rope
and roll dough together. Repeat with remaining dough. For best result
complete cookies one at a time to prevent drying out. Place 2 inches apart
on cookie sheets; curve one end to form handle of cane. Bake for 10 to 12
minutes or until set. Cool 1 minute on cookie sheet.
Makes 4-1/2 dozen.
Souce: http://www.foodwine.com/food/foodday
Recipe by: Land O Lakes
Posted to MC-Recipe Digest V1 #949 by Badams <adamsfmle@sprintmail.com> on
Dec 08, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”