You better watch out...you better not cry....better not pout, I'm telling you why...Santa Claus is coming to town......
Wow!!!!! xmas is just round the corner!!! I chanced upon a cute candy cane cookie receipe in Taste of Home magazine and thought I should try it. Oh my....these cookies are really delicious and buttery!!!!
Do note that the dough for this cookie is very very soft and difficult to handle. Do not be tempted to add more flour...you would not want your cookie to taste floury and tough. The receipe stated to refrigerate 1-2 hours. However, the dough still remains too soft for me to roll into a candy cane. In the end, I freeze the doughs for around 15 mins and they were easier to handle.
The divided doughs
Candy Cane Cookies
Ingredients
225g Unsalted
Butter, softened
180g Sugar
1 Egg
2 tsp Mint
Extract
½ tsp
Vanilla Extract
330g Plain Flour
½ tsp
Salt
Red
Food Colouring
Green
Food Colouring
Directions
- Using a hand mixer or standing mixer, cream butter and sugar until light and fluffy.
- Beat in egg and extracts.
- Combine flour and salt, gradually add to creamed mixture and mix well.
- Set aside half the dough. Divide remaining dough in half. Add green food colouring to one portion and red food colouring to the other. Wrap the doughs separately in plastic wrap.
- Refrigerate 1-2 hours or until easy to handle. I freeze the doughs for around 15 mins.
- Preheat oven to 180°C .
- Divide green and red dough into 20 portions each. Divide plain dough into 40 portions. Roll each into a rope. Place each coloured rope next to the plain rope. Press together gently and twist. Repeat with remaining ropes. Place 2 inch apart on ungreased baking sheets.
- Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.
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