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Candy Cane Twists




Source of Recipe


Marla


List of Ingredients




Candy Cane Twists


1 1/2 cups powdered sugar
1 1/4 cups LAND O LAKES® Butter, softened
1 large egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup finely crushed red and white peppermint candy or candy canes
1/4 teaspoon red food color

Recipe




Heat oven to 350°F.

Combine powdered sugar, butter, egg, peppermint extract and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour and salt. Beat until well mixed (1 to 2 minutes).

Divide dough in half. Stir candy into half of dough. Beat food color into remaining half of dough.

For each candy cane, roll 1 teaspoonful of each dough to 4-inch rope. Place 2 ropes side by side; twist gently and roll dough together. (For best results, complete cookies one at a time to prevent drying out.)

Place 2 inches apart on ungreased cookie sheets. Curve one end to form handle of cane. Bake for 10 to 12 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Makes 4 1/2 dozen cookies.


TIP: If dough is dry, stir in 1 teaspoon milk. If dough is too soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.


Nutrition Facts (1 cookie):
Calories: 70
Fat: 4.5 g
Cholesterol: 15 mg
Sodium: 55 mg
Carbohydrates: 6 g
Dietary Fiber: 0 g
Protein: 1 g