Recipe by Miss Erin C.
These are my favorite cookie ever, but they take a little time and patients to roll out and shape each cookie. My sister's instructions are to "keep them fresh in a tightly sealed container, because it's a lot of work you don't want ruined by the humidity!" Thanks for that Jenna. I don't know how long she wants them to last, I'll settle for eating them....
Top Review by Pumpkie
These are a great additon to your christmas cookie trays. I used almond extract simply because a lot of the kids do not like peppermint. I found the dough easy to handle. Store flat or the cookies will break. Thanks for sharing
- 3 1⁄2 cups flour
- 1 1⁄4 cups butter, soft
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 large egg
- 1⁄2 teaspoon red food coloring
- 1⁄4 teaspoon peppermint extract
Directions See How It's Made
- Measure first 6 ingredients into large bowl with mixer on low speed, beat until well blended, scraping bowl.
- Set aside half of dough.
- Into remaining dough add the red food coloring and the peppermint extract, knead in until well blended.
- On lightly flowered surface, roll 1 tsp of white dough into a 4" rope, repeat with red dough.
- Place ropes side by side and gently twist and curve to make a candy cane.
- Bake 10 minutes at 375F degrees.