Peppermint Candy Canes

36
Servings
30m
Prep Time
7m
Cook Time
37m
Ready In

Recipe: #32705

June 23, 2019



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Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (30.9 g)
  • Calories 150.5
  • Total Fat - 11.9 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 38.7 mg
  • Sodium - 65.3 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 4.2 g
  • Protein - 1.6 g
  • Calcium - 16.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.

Step 2

Add the 3/4 cup sugar, the baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.

Step 3

Beat in egg, milk, vanilla, and peppermint extract.

Step 4

Beat in as much of the flour as you can with the mixer. Using a wooden spoon, sitr in any remaining flour.

Step 5

Divide dough in half.

Step 6

Stir red or green paste food coloring into half of the dough. If necessary, cover and chill dough for 30 to 60 minutes or until dough is easy to handle.

Step 7

Divide each half into 6 pieces.

Step 8

Roll each piece into a 12-inch-long rope.

Step 9

Lay ropes side by side on a lightly floured surface, alternating colors. With a rolling pin, roll assembled ropes into about a 14x9-inch rectangle that is 1/4 inch thick.

Step 10

Using a pastry cutter, pizza wheel, or long sharp knife, cut the rectangle diagonally into 1/2-inch-wide strips. Cut strips into pieces about 5 to 7 inches long. (Press shorter strips together end to end to reach desired length.)

Step 11

Place on an ungreased cookie sheet. Curve one end of each piece to form a candy cane.

Step 12

If desired, sprinkle lightly with additional sugar.

Step 13

Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned.

Step 14

Transfer cookies to a wire rack; cool.

Tips & Variations


No special items needed.

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