Candy Cane Peppermint Cookies
"Red and white peppermint flavored cookies. Prep time includes overnight refrigeration. Remember, do not use "diet" or soft (whipped) margarine in cookies."
Original is 54 servings
Ingredients
Nutritional
- Serving Size: 1 (18.8 g)
- Calories 78.2
- Total Fat - 3.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 6.6 mg
- Sodium - 41.2 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 0.2 g
- Sugars - 4.9 g
- Protein - 0.9 g
- Calcium - 3 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, beat the sugar and margarine with an electric mixer on medium speed. Add eggs, syrup, and vanilla.
Step 2
With mixer on low speed, sift in the flour, baking soda, and salt until well blended. Divide dough in half, leaving half in the mixer bowl. In the dough in bowl, mix in food coloring and peppermint extract. Wrap each half in plastic and refrigerate overnight.
Step 3
Preheat oven to 375F.
Step 4
On a lightly floured surface, roll with your hands 1 rounded tablespoon plain dough into a 6-inch rope. Repeat, using red dough. Place ropes side by side and twist together gently to form a candy cane. Pinch the ends tightly and form an end into a hook.
Step 5
Using a spatula, transfer to ungreased cookie sheet. Repeat with remaining dough, placing cookies 2 inches apart.
Step 6
Bake for 8 minutes or until lightly browned. Cool on rack.
Tips
No special items needed.
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