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- Level: Easy
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
- Yield: 25 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 137
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 72 mg
- Level: Easy
- Total: 37 min
- Prep: 25 min
- Cook: 12 min
- Yield: 25 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 137
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 2 g
- Cholesterol
- 15 mg
- Sodium
- 72 mg
Ingredients
Directions
- Preheat oven to 325 degrees F.
- In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
Christmas
