Candy Cane Cookies

Share
Candy Cane Cookies

Candy Cane Cookies

Whoever thinks holiday spirit ends after December 25th should really try our quick and easy recipe for Candy Cane Cookies. Using a hint of peppermint extract and a few other delicious ingredients, these delightfully surprising cookies are so good you might start celebrating the season sometime in July. 

Prep Time:
Cook Time:
(0)
 

Ingredients:

How to make it:

  1. Beat together butter and sugar until creamy.
  2. Blend in egg, vanilla and peppermint extract.
  3. Sift together flour, baking powder and salt; gradually add to creamed mixture. Stir in oats. Roll out dough between 2 sheets of waxed paper to form a 12 x 6" rectangle.
  4. Refrigerate several hours or overnight.
  5. Remove top sheet of waxed paper. Cut into 6 x 1/4" slices.
  6. Shape into ropes, twisting to form candy canes. Bake on ungreased cookie sheets in preheated moderate oven (375° F) 8 to 10 minutes.
  7. Cool on cookie sheets 1 minute before removing to wire racks. Decorate with confectioners’ sugar frosting and red hot cinnamon candies.

Variations:
PEPPERMINT SUGAR TOPPING: Crush 12 round hard peppermint candies (or 6 small candy canes) in blender. Transfer to small bowl and add 3 tablespoons granulated sugar; mix well. Sprinkle on top of cookies immediately after removing cookie sheets from oven.
SNOWMAN COOKIES: Eliminate food colouring and peppermint extract. After twisting dough into ropes, shape each rope into a circle, pinching ends to seal. Stack three circles on top of one another on cookie sheet forming snowmen. Bake according to directions, increasing time by 2 to 3 minutes if needed. Transfer cookies to cooling racks and sprinkle with powdered sugar while warm. Cool