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Recipe
Peppermint Cookie Canes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 775g | |
| Calories 3557 | |
| Calories from Fat 1680 | 47% |
| Total Fat 191.15g | 239% |
| Saturated Fat 118.34g | 473% |
| Trans Fat 0.0g | |
| Cholesterol 652mg | 217% |
| Sodium 3695mg | 154% |
| Potassium 451mg | 13% |
| Total Carbs 425.61g | 113% |
| Dietary Fiber 8.4g | 28% |
| Sugars 185.91g | 124% |
| Protein 39.08g | 63% |
Ingredients Convert Measures
- 1 c. butter, softened
- 1 c. powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 2 1/2 c. flour
- 1 teaspoon salt
- 1/2 teaspoon red food coloring
- 1/3 c. sugar
Directions
- Combine butter, sugar, egg, vanilla, and peppermint. Stir in flour and salt. Divide dough in half; work food color into 1/2. Refrigerate1/2 hour.
- Shape 1 tsp. dough from each half into thin rope about 4 inches long. Place one light and one pink rope side by side and twist together. Place on ungreased baking sheet and curve top to create a cane.
- Bake at 375 degrees 8-10 min till set. While still hot dust with sugar.
