I've been meaning to type up this recipe since before Christmas, but here we are a month later and I'm just getting to it. I made these for Luke's preschool Christmas party and the kids loved them. They were really fun to make with my little helper, Luke. This recipe came from the Family Fun magazine.
Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extrac
1 tsp peppermint extract
1/4 tsp salt
2 1/2 cups flour
1/2 tsp red food coloring
1/2 tsp green food coloring
Directions:
Use electric mixer to cream the butter. Gradually add sugar. Beat in egg until mixed and then add vanilla, peppermint extract, and salt until wee blended. Use wooden sppon to stir in flour (1/3 at a time). Divide dough into thirds. Add red food coloring to a third and green to a third and knead into dough. Flatten each third to 1/2 inch thick rectangle, cover with plastic wrap and refrigerate for about 30 minutes. Heat oven to 375. Roll a pair of tablespoon size pieces (in contrasting colors) on lightly floured surface into 8 inch long ropes. Twist together, pinch ends, and bend into candy cane shape. Bake on ungreased cookie sheet until set, but not brown, about 10 minutes. Cool sheets on wire rach about 5 minutes before transferring cookies to rach to continue cooling.
Jill
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 1/2 tsp vanilla extrac
1 tsp peppermint extract
1/4 tsp salt
2 1/2 cups flour
1/2 tsp red food coloring
1/2 tsp green food coloring
Directions:
Use electric mixer to cream the butter. Gradually add sugar. Beat in egg until mixed and then add vanilla, peppermint extract, and salt until wee blended. Use wooden sppon to stir in flour (1/3 at a time). Divide dough into thirds. Add red food coloring to a third and green to a third and knead into dough. Flatten each third to 1/2 inch thick rectangle, cover with plastic wrap and refrigerate for about 30 minutes. Heat oven to 375. Roll a pair of tablespoon size pieces (in contrasting colors) on lightly floured surface into 8 inch long ropes. Twist together, pinch ends, and bend into candy cane shape. Bake on ungreased cookie sheet until set, but not brown, about 10 minutes. Cool sheets on wire rach about 5 minutes before transferring cookies to rach to continue cooling.
Jill
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