Candy Cane Sugar Twist Cookies

Basic Dough

1 cup of butter, softened

1 cup of confectioner’s sugar

1 egg 1 tsp of vanilla

1/2 tsp peppermint extract

2 1/2 cups of sifted flour

1/2 tsp salt

1 tsp baking soda

1 tsp cream of tartar

2 tbsp of red food coloring (for Candy Cane Sugar cookies only)

Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.

Take one teaspoon of each color of dough and roll out into 4 inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes. Place 1 inch apart. Bake at 375 degrees for 10 minutes.

Place one inch apart on baking sheet. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

VARIATIONS

White Chocolate and Candy Cane Cookies

Candy Cane Topping 1/2 cup crushed red and white peppermint candy 2 tbsp red colored sugar

Directions: Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin.

Mix in the red colored sugar.

White Chocolate Coating 1 cup of Nestle white morsels

Directions: Melt the morsels in a microwave safe container, uncovered, on medium high (70%) for 1 minute. Stir and microwave at additional 10 to 20 second intervals, stirring in until smooth.

Cookie Directions Make one batch of the basic dough from above. Roll dough into one inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. Dip each cookie half way in the warmed white chocolate then sprinkle with the red sugar and peppermint mixture.

Chocolate Kiss Cookies

Make one batch of the basic dough from above but substitute the peppermint extract with 1/2 tsp of almond extract. Roll dough into one inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Upon removing the cookies from the oven, immediately put one large Hershey Kiss in the middle of the cookie. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.

Peppermint Peppermint Sugar Cookies

Make one batch of the basic dough from above but substitute the almond flavoring with 1/2 tsp of the peppermint flavoring. Roll dough into one inch balls and place 2 inches apart on a cookie sheet. Flatten by pressing with the bottom of a drinking glass coated with sugar. Dip the glass in the sugar for each cookie. Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely. To glaze, arrange the cookies on a piece of wax paper one inch apart. Spoon the glaze over each cookie. Let dry completely. Spoon another coat over the cookies. Sprinkle with the red sugar peppermint mixture. Let dry completely again.

Peppermint Glaze 3 cups of confectioner’s sugar 2 to 3 tbsp of water 1/4 tsp of red food coloring 1/4 tsp peppermint flavoring

Combine all ingredients and beat until smooth. The glaze should be thin enough to pour from a spoon. Add a few drops of water and beat again if it gets too thick while using. Makes about one cup of glaze.

Candy Cane Topping 1/2 cup crushed red and white peppermint candy 2 tbsp red colored sugar
 

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