Ingrédients pour Cindi's Candy Cane Cookies
- 1 cup (2 sticks) softened butter
- Powdered Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Salt
- 1/4 teaspoon red food coloring
- 1 cup finely crushed candy canes
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
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Comment préparer Cindi's Candy Cane Cookies
- Finely crush 1 cup of candy canes and mix with 1/2 cup granulated sugar. Set aside.
- In a separate bowl, cream together 1 cup (2 sticks) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.
- Gradually add 2 1/2 cups all-purpose flour and 1 teaspoon baking soda, mixing until just combined. Do not overmix.
- Divide the dough in half.
- Knead 1/4 teaspoon red food coloring into one portion of the dough until evenly distributed. (If using gel food coloring, use a smaller amount).
- Refrigerate both dough portions for at least 30 minutes, or until firm enough to handle.
- On a lightly floured surface, roll out small portions of each dough color into 4-5 inch ropes (about 1/2 inch thick).
- Gently twist the red and white ropes together to create a candy cane shape. Bend into a classic candy cane 'J' shape.
- Place cookies onto ungreased baking sheets.
- Sprinkle generously with the crushed candy cane/sugar mixture.
- Bake at 350°F (175°C) for 6-9 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Handle with care as they are delicate when warm.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
36g
Fat
24g
Carbs
6g
