Difference between revisions of "Candy Cane Cookies"
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* 1½ teaspoons [[peppermint extract]] | * 1½ teaspoons [[peppermint extract]] | ||
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# Preheat oven to 325°F. | # Preheat oven to 325°F. | ||
# In a bowl, combine sugar cookie mix, melted [[butter]], [[egg]], [[cream cheese]], and flour; mix together to form dough. | # In a bowl, combine sugar cookie mix, melted [[butter]], [[egg]], [[cream cheese]], and flour; mix together to form dough. | ||
Latest revision as of 09:56, 15 July 2012
Description
Recipe Courtesy Sandra Lee
- Show: FoodNetwork Specials
- Episode: All Star Holiday Cookies
- Contributed by Catsrecipes Y-Group
Ingredients
- 1 box sugar cookie mix
- ½ stick butter, melted
- 1 egg
- ⅓ cup softened cream cheese
- ½ cup all-purpose flour, plus additional for surface
- red food coloring
- 1½ teaspoons peppermint extract
Procedures
- Preheat oven to 325°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 ¼-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.
