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Candy Cane Cookies recipe

Festive pepperment-flavored candy canecookies with ground coconut in the dough.

Recipe: Candy Cane Cookies

3/4 cup butter, softened
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

  • 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.

    Makes 24 cookies.

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