Festive pepperment-flavored candy canecookies with ground coconut in the dough.
Recipe: Candy Cane Cookies
3/4 cup butter, softened
In a large mixing bowl with electric mixerbeat together butter and sugar until blended. Beat in egg untilfluffy. Reduce to low speed, gradually fold in flour just untilblended.
Divide the dough in half.
In a small bowl, mix finely chopped coconutand vanilla; dip one-half dough in coconut until coated, setaside.
In a small bowl, mix in peppermint extractand red food coloring; dip remaining half. Chill for 1 hour,or until firm.
Preheat oven to 350°F (175°C).
Working with a small amount of each halfdough at a time, roll into 1/4-inch ropes. Cut into 3-inch lengthsand twist together. Bend over the top part to make a candy caneshape. Place 1-inch apart on ungreased baking sheets.
Bake for 8 to 10 minutes, or until justgolden on the bottom.
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/3 cup sweetened flake coconut, finely chopped in food processoror blender
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/8 teaspoon red food coloring
Makes 24 cookies.
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