• Samantha Dawn

Candy Cane Cookies



I really wanted to make candy cane cookies, but at the time, I was already making six different batches and I didn't think I could handle it. Nope, I could handle it. I found this in a recipe book, but it was just a recipe card, so I am not sure where it comes from.

This made about 18-20 candy canes, but I will tell you now, you'll need to make them smaller than I did because mine all cracked, so now I'm giving people broken cookies. Oh well.

 

Ingredients: - 2 cups of butter, softened

- 1 1/2 cups of sugar

- 4 egg yolks

- 2 teaspoons vanilla

- 4 1/2 cups of flour

- 1/2 teaspoons of salt

- Red food colouring

Equipment: - Hand Mixer

- Two bowls

- Cling wrap

- 2-3 cookie sheets

Instructions: 1) Beat together butter and sugar. Add egg yolks and vanilla. Add flour and salt to butter mixture.

2) Split dough into two balls. Dye one red. Knead dough as necessary. Wrap both balls in cling wrap and chill for a few hours.

3) Preheat oven to 350F. Remove balls from fridge and let them thaw a little. Take two pieces from each colour, about less than a tablespoon and roll them both into 4-5 inch tubes. If they are this size, the cookie will be smaller, but it may not break once it's cooked.

4) Stick both tubes next to each other and twist together. Curve the top down, like a candy cane. At this point, you can add crushed candy canes or sprinkles on top. Bake in the oven until barely golden brown. Let them cool and enjoy, but be careful because they are fragile.

 

Thanks for reading,

Samantha


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