Candy Cane Cookies
From Martha Stewart's Christmas
Makes 2 dozen
This is a really great recipe for little hands as the dough isn't wet or short, you don't even need a floured surface to roll the cylinders.
1 cup unsalted butter
1 cup sifted icing sugar
1 large egg
½ teaspoon vanilla extract
½ teaspoon peppermint extract
Quarter of teaspoon salt
2½ cups sifted plain flour
Quarter teaspoon red food colouring
Cream the butter with icing sugar until fluffy. Beat in egg, vanilla, peppermint, salt and flour.
Divide the dough in half. Stir food colouring into one half.
Wrap both pieces of dough in cling film and chill for several hours.
Preheat oven to 180C and line baking trays with baking paper.
Shape a teaspoon of plain dough into a 4 inch long cylinder.
Do the same with the red dough.
Twist the cylinders together and bend into a cane shape.
Repeat with the rest of the dough placing 1-2 inches apart on baking sheet.
Bake for 8-10 minutes, do not allow to brown.
Set the baking paper on racks to cool.
1 comments:
Thanks for posting these recipes Hannah.I had intended to searching out christmassy things to bake and you have saved me time :-)I am hoping to do them with Milly just as soon as we get the decs up and a car boot sale organised for Sunday!! It is pretty chaotic here at the moment!!xx
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