Candy Cane Cookies

From McCormick Family Cookbook
Revision as of 01:32, 17 December 2024 by Michael (talk | contribs) (Created page with "=== Ingredients == ---- ==== Dry Team ==== * 2 1/2 cups AP flour * 1/2 tsp. salt ==== Wet Team ==== * 1 cup butter * 1 cup confectioner's sugar * 1 egg * 1 tsp. vanilla extract * 1/4 tsp. peppermint extract * 1/2 c up finely crushed peppermint candy * 1/4 cup sugar * 1 egg white beaten with 2 tablespoons water === Instructions === ---- Cream the butter and sugar until light and fluffy. Add egg and extracts and combine. Add the dry team and mix until just combined. D...")
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= Ingredients

Dry Team

  • 2 1/2 cups AP flour
  • 1/2 tsp. salt

Wet Team

  • 1 cup butter
  • 1 cup confectioner's sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 1/2 c up finely crushed peppermint candy
  • 1/4 cup sugar
  • 1 egg white beaten with 2 tablespoons water

Instructions

Cream the butter and sugar until light and fluffy. Add egg and extracts and combine. Add the dry team and mix until just combined.

Divide the dough in half. Add red food coloring to one half. Wrap each half in plastic wrap and refrigerate for an hour.

Roll 1 teaspoon (15 grams) of each dough into a 5-inch rope. Twist together and form into a candy cane shape.

Bake in a 375°F oven for 9-10 minutes. You don't want much browning on the top.

Combine the crushed peppermint candy and the sugar. Brush the cookies with egg white and sprinkle on the candy while the cookies are still warm.

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