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Christmas Candy Cane Cookies
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Christmas Candy Cane Cookies

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 roll refrigerator sugar cookie dough
1/2 teaspoon peppermint extract
3/4 teaspoon red food coloring
1 egg white
Candy cane (crushed up) - peppermint flavor
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Let's Make It
1
Preheat oven to 375 degrees F. Take sugar cookie dough, mix with extract, and divide in half. Tint one half with the red food coloring, leave the other half as it is.
2
For each cookie shape 1 teaspoon of each color dough into a 4" long rope, rolling back and forth on wax paper to get smooth even ropes. Place 1 red rope and 1 of the "not tinted" ropes side by side - press together lightly and twist.
3
Place 1" apart on ungreased cookie sheets. Curve one end of cookie down to form the handle of candy cane. Brush with slightly beaten egg white and sprinkle with crushed up candy cane.
4
Bake 8 - 10 minutes or till edges begin to lightly brown. Remove cookies from sheets - cool on wire racks.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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