Peppermint flavored twisted red and white sugar cookie dough forms a 5″ long candy cane. Cane hook is glazed and sprinkled with crushed candy canes.
1 cup butter, room temperature
2/3 cup sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
2– 1/2 cups all purpose flour
2–5 drops red food coloring gel
plastic gloves for kneading red dough
1/2 cup confectioner’s sugar
1 teaspoon half n half or milk
1/4 teaspoon vanilla or peppermint extract
5–7 mini candy canes, crushed
Mix together confectioner’s sugar, extract and milk, stir until smooth. With flat edge spatula coat crane or hook of candy cane with frosting, sprinkle with reserved crushed candy canes. Allow to set up before packing or packaging.
Store candy canes on baking sheet covered with plastic wrap. Do not store in covered container. The cookies will become too soft.
Cookies can be eaten plain without glaze and candy canes if desired.
Chilling dough before rolling out and after candy canes are formed is a must for best results.
If dough falls apart while twisting, reattach and keep attachment to the back of the cookie. Twist doughs on flat floured surface.
The cookies will not spread during baking.
Keywords: Candy Cane Cookies