Learn how to make Candy Cane Twist Cookies with a Cookie Carol from Jenny Kelley! The FOTW is PEPPERMINT! CANDY CANE COOKIE RECIPE 1 cup butter, softened (room temperature) 1 cup confectioner's (powdered) sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 teaspoon peppermint extract (optional - I don't add this) 1/2 teaspoon salt 2 1/2 cups all-purpose flour 6 peppermint candy canes, crushed (remove casing, then crush in zip lock bag with rolling pin) 1/2 teaspoon red food coloring or paste (I use Wilton's red icing color) 2 tablespoons melted butter white sparkling sugar (or regular sugar) Add and mix butter and sugar together until light and fluffy. Beat in egg and extracts. In a separate bowl, mix together salt, flour, and crushed candy canes. Gradually mix in flour mixture to other ingredients until just combined. Separate dough into 2 equal portions. Add red food coloring to 1 portion of the dough and mix until coloring has turned the dough entirely red. Place both portions (1 dyed red, 1 plain) into large zip lock bags and refrigerate for 1 hour (or overnight and let thaw until workable OR in freezer for 15 minutes if you are impatient like me!) On a cutting board, sprinkle a light layer of confectioner's (powdered) sugar over the surface. From each section of dough, either take: 1/4 of each dough, roll out, and cut into 4 4-inch ropes 1 heaping tablespoon of each dough and roll out into 4-inch rope Place each rope (1 red, 1 plain) side-by-side ...
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