![]() ![]() Get more information about this episode>Ĭheck out more delicious recipes at the Home & Family Pinterest Pageįor more on Marjorie Johnson, check out BlueRibbonBaking. Combine crushed peppermint stick candy and sugar. Chill, covered with plastic, for 30-60 minutes if too sticky to roll. Mix in milk, then add dry ingredients and mix till combined. Bake for 8 to 10 minutes in a preheated 375 degree oven. Cream butter and sugar, then add egg and vanilla and mix till well blended. Roll the strips one at a time, as rolling them all at one time could make the dough dry before you twist each one.ĥ. Turn one end to form a handle for the cane. Place a white strip and a red strip side by side and twist them together. Rolling the strips on a pastry cloth with your hands makes a smooth strip.Ĥ. Using 1 teaspoon of dough, roll out to a pencil-thin strip about 4-5 inches long. Blend in red food coloring in one part.ģ. Stir into butter mixture and combine well.Ģ. In a large electric mixer bowl, place butter, sugar, and extracts. Please come back & leave a comment below letting us know how it goes.1. Pinterest, Facebook, Instagram, YouTube and Twitter!Īnd find my shop on Amazon for recommendations on cool tools ![]() Or, connect with me on your favorite social media channel for recipes, photos, & much more: If you like seeing my recipes subscribe via email in the upper right. If you do too, be sure to try my Dulce de Leche Sea Salt Cookies, Yugoslavian Christmas Cookies, and Chocolate Mint Rugelach. I love cookies that are a little bit out of the ordinary, and yet over the top delicious! In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. Looking for More Cookies for Your Cookie Tray? Whisk the flour, baking powder, and salt together in a medium bowl until combined. Remove the pan from the oven and shut the oven door. Meanwhile, crush 6-8 candy canes in a ziplock bag. You can even sprinkle sugar and crushed peppermint candies onto the melted chocolate before it hardens.ĭip the bottom of the candy cane in melted chocolate then in crushed peppermint candy. Place the dough on the baking sheet with about 2 inches in between each cookie. Use red colored sugar for a fun Christmas look.ĭrizzle them with melted dark chocolate. Refrigerate any unused dough as you shape the cookies to keep the dough from warming up too much. The white dough will be more likely to crumble a little because it doesn’t have the addition of the red food coloring.Īlso, measuring of powdered sugar will vary from person to person based on the way it’s packed into the measuring cup, and this will account for some doughs being dryer than others. If your dough is too dry and crumbles when you try to roll it out, let it come to temperature before working with it, or sprinkle some cool water over work it into the dough until it comes together. Repeat with remaining plain and red doughs, placing cookies about 2 inches apart on baking sheets. Place the twist on a baking sheet lined with parchment paper, and curve the top of cookie down to form the handle of the candy cane. I like to roll the two doughs together so they have a smooth appearance. Place the ropes side by side press together lightly and twist. To make cookies about the same size, just measure one cookie rope with a ruler, then use that dough to measure all the rest. Shape 1 teaspoon red dough into a 4-inch rope. Shape 1 teaspoon plain dough into a 4-inch rope.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |