Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 121
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 46 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


Peanut Butter Delights

With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these... View this recipe »



Candy Cane Cookies

Quick Cooking - try a FREE ISSUE today!

Guests will have a merry time munching these mild mint cookies. The cute crunchy candy canes are easy to form once you color the dough - just roll into ropes and twist together.

SERVINGS: 36

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 40 min. + chilling Bake: 15 min./batch

Ingredients:

  • 1/2 cup butter (no substitutes), softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/4 cup confectioners' sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Green and red food coloring

Directions:

In a bowl, cream butter, shortening and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1 hour or until easy to handle.
    Roll 1/2 teaspoonfuls of each color of dough into 3-in. ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets. Curve one end, forming a cane. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; carefully remove to wire racks. Yield: about 6 dozen.


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