Classic Candy Cane Butter Cookies
Total TimePrep: 45 min. + chilling Bake: 10 min./batch + cooling
Makesabout 3 dozen
Dough has good flavor but did not come together. It was too dry and crumbled when I attempted to roll out. Followed recipe to a T, chilled for 3 hours, cut into squares after the chill, went to roll and it just fell apart. Decided to press into stripes and roll with pin but it just kept crumbling. Ended up pressing semi-flat and cutting with cutters. Made some ugly cookies after all the effort.
Sorry,I forgot 2 mention that I color doughs b4 freezing Pat
I have to agree with the previous comment: They are very time consuming. A helpful tip: Form the refrigerated dough into 12" x 3" rectangle then cut in to 36 squares this step was omitted from the instructions. I make a mistake and substituted the butter with coconut oil to make a healthier cookie but it made it very difficult to roll out the 6" pieces. too oily I ended up just squishing it in to the rope shape then flopped the colored ropes to entwine them. They are tastey but maybe because I added peppermint extract and crushed peppermint candies to the dough.
Cute,Good, but way to time consuming. Wrapped about a dozen then just pressed and cut the rest.