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Recipe courtesy of The Neelys

Candy Cane Cookies

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  • Level: Intermediate
  • Total: 2 hr 8 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 10 cookies
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Ingredients

Directions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
  3. Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
  4. Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
  5. Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
  6. Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!
Samantha Seneviratne

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