Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Candy Canes

List of Ingredients




1 cup butter
1 cup powdered sugar
1 egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract
(I use anise extract instead)
dash of salt
2 1/2 cups All-Purpose flour
1/2 teaspoon red food coloring

Glaze:
1 cup powdered sugar
1/4 teaspoon peppermint extract (I use anise extract)
4-5 teaspoons of water

Recipe



In a large bowl beat butter until softened. Add powdered sugar and beat until fluffy. Add egg, vanilla, extract, and salt; beat well. Add flour and beat until thoroughly mixed. Divide dough in half. Stir in food coloring to one half. Wrap in plastic wrap and chill for at least 30 minutes.

For each cookie, on a floured surface shape a teaspoon of plain dough and a teaspoon of colored dough into a 4" size rope. Place ropes side by side and twist together. Pinch ends to seal. Form into a cane shape and place 2" apart on ungreased cookie sheets.

Bake for 8-10 minutes. Remove, cool, and brush on icing.

Icing:
Stir together all icing ingredients. Brush on cooled cookies.