Candy Cane Cookies

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
20 min
Cook:
20 min

Yield:
3 dozen cookies
Level:
Easy

Ingredients
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon red food coloring
  • 24 pieces round peppermint candy
  • 1/4 cup sugar
  • Melted chocolate, for drizzling, optional
Directions
  • Preheat oven to 375 degrees F.

  • In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.

  • Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.

  • Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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