Candy Cane Twist - Kraft Recipes Top
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Candy Cane Twist

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  • Preheat oven to 350°F. Combine powdered sugar, butter, egg, peppermint extract and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour and salt. Beat until well mixed (1 to 2 minutes).
  • Divide dough in half. Stir candy into half of dough. Beat food color into remaining half of dough. For each candy cane, roll 1 teaspoonful of each dough to 4-inch rope. Place 2 ropes side by side; twist gently and roll dough together. (For best results, complete cookies one at a time to prevent drying out.) Place 2 inches apart on ungreased cookie sheets. Curve one end to form handle of cane.
  • Bake for 10 to 12 minutes or until set. Let stand 1 minute; remove from cookie sheets.


Tip: If dough is dry, stir in 1 teaspoon milk. If dough is too soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.

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