PepperMint Candy Cane Cookies
These cookies are pretty to serve and taste good, too. Submitted by... Barb, Editor
1 cup margarine (softened) 1 cup sugar
1/2 cup milk 1 teaspoon vanilla extract 1 teaspoon peppermint extract 1 egg 3-1/2 cups flour 1
teaspoon baking powder
2/4 teaspoon salt Red food coloring Mix margarine, sugar, milk, extracts and egg together until
blended well. Mix together flour, baking powder and salt; then gradually add and mix well. Split
the dough in half, putting one-half in one bowl, and one-half in another bowl. Add to 1-bowl of
dough: 1 teaspoon red food coloring. Cover and put both bowls of dough in the refrigerator for
about 2-hours.
For each candy cane, use about 1-Tablespoon of dough from each bowl (the red dough and the white
dough). Individually roll the piece of dough to form about a 4-inch long rope. Place 1 red and 1
white rope side by side, gentle press tips together, then twist the two pieces. Place on ungreased
cookie sheet and curve top of cookie down to shape like a candy cane.
Bake in 375-degree oven for 9 to 12 minutes, until white dough just begins to turn golden. Remove
from oven, and immediately sprinkle with granulated sugar.
Option #2: You can prepare a candy sprinkle to use by finely crushing 6 candy canes in a food
processor, mix this with 1/2 cup of sugar. Sprinkle on cookies immediately after removal from oven.
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