Bake for about 10 minutes or until lightly golden around the edges and allow them to cool completely. Roll the dough in between your hands to create thin ropes. Grab a small piece of dough and knead a few times in your hands to ensure the dough is soft and pliable. Once the dough is chilled, you’re ready to form your candy canes. Made from a simple cookie dough recipe, with plenty of festive peppermint flavor, the colorful dough is twisted to look like a real candy cane. Take a small piece of white dough (I use an ice cream scoop and use half a scoop) and roll it into a rope. Wrap both balls of dough in plastic wrap and place in the fridge for 30 minutes to chill. 44.8Kshares Share It Pin It Tweet It Yum It Email This Christmas Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Meanwhile, preheat the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside.Ĥ) Take a about a 2 inch piece of dough from each disk (one red piece and one white) and form into a 6 inch rope, lay them side by side, pinching both ends and twist them lightly.ĥ) Place them on your baking sheet making sure to curve the tops so they look like candy canes. Prepare a space to work your dough (a mat, table, or counter) and a baking sheet with parchment paper for baking. Like most hard sweets, candy canes call for a few basic ingredients: sugar, water, corn syrup, along with some peppermint extract for flavor and food coloring. Place the cookies on a parchment lined baking sheet, spacing. Divide the dough in half and to one half, add some red food coloring (add enough to get the color you’re looking for) then wrap them in plastic wrap and refrigerate the dough for about an hour.ģ) Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes. In a mixer bowl or by hand, cream butter and confectioners sugar until light and fluffy, about 2 to 3 minutes. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral. Let cool completely before serving.1) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar, add the eggs and vanilla, peppermint extract and continue to mix for about 1 minute.Ģ) Add the flour, salt and baking powder and mix it all in until it's combined. Bake cookies until just set and edges are lightly golden, 10 to 12 minutes. Step 5 While cookies chill, preheat oven to 350☏.Refrigerate until chilled, at least 30 minutes. Place on prepared baking sheet and sprinkle with sanding sugar. Take one red and one white rope and twist the two pieces together, bending the top into a hook to form a candy cane shape. Divide each disk into 24 pieces roll each piece to a 6” long rope.
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