Articles & Recipes

Candy Cane Twists

December 3, 2018

Kids will enjoy making these cookies and leaving them for Santa as much as Santa will enjoy receiving them. These also make a fabulous cookie exchange item!

Ingredients Makes approx 4 dozen

21⁄2 cups all-purpose flour 625 mL
1 tsp baking powder 5 mL
1 cup butter, softened 250 mL
3⁄4 cup granulated sugar 175 mL
1 egg 1
1⁄2 tsp peppermint extract 2 mL
1⁄2 tsp red food coloring 2 mL
1⁄4 cup crushed red and white peppermints or candy canes, optional 60 mL

Instructions

Prep
  • Preparation: 25 minutes Baking: 11 minutes Freezing: excellent
  • Preheat oven to 375°F (190°C)
  • Cookie sheet, ungreased
  1. On a sheet of waxed paper or in a bowl, combine flour and baking powder. Set aside.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, sugar, egg and peppermint extract until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. Divide dough into halves. Add food coloring to 1 portion and, using your hands, knead until thoroughly mixed in. If using, knead crushed candies into other portion.
  3. For each candy cane, roll 1 tsp (5 mL) of each kind of dough into a rope 5 inches (12.5 cm) long. Place 2 ropes side by side and twist together, then gently roll to meld. Place about 2 inches (5 cm) apart on cookie sheet. Curve one end to form handle of cane. Bake in preheated oven for 7 to 11 minutes or until light golden around edges. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
If you like peppermint, increase the extract to 3⁄4 tsp (3 mL).
Use green food coloring, mints or candy canes that have green stripes on them.

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