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Peppermint Candy Cane Cookies

Idea gallery #1305
Peppermint Candy Cane Cookies
Ingredients and Supplies
3½ cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1 egg
¼ cup milk
½ teaspoon peppermint extract
2 tablespoons Kencraft Peppermint Powder
Red food coloring
2 tablespoons milk
1 4-ounce jar White Sugar Crystals
parchment paper
  • alt images
In a large mixing bowl, on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Beat in vanilla and egg. In a separate small bowl, whisk flour and salt together. Alternately add milk and flour mixture and mix until just blended. Scrape half of the dough onto piece of plastic wrap. Flatten dough into a disc then cover completely with wrap. Add peppermint extract, peppermint powder and food coloring to remaining dough in bowl and beat on low speed until well blended. Scrape remaining dough onto piece of plastic wrap. Flatten dough into a disc then cover completely with wrap. Refrigerate both disc of dough until firm enough to roll out, at least 2 hours or overnight. Preheat oven at 350ºF. Line cookie sheets with parchment paper or silicone mat. Separately roll ½ of dough of each color on lightly floured surface into a ¼-inch wide, 5-inch long rope. Twist them together, place 2 inches apart on cookie sheets and shape into a small candy cane by curving about a quarter of the length of twisted rope into a hook shape. Brush cookies with remaining milk and sprinkle with sugar crystals. Bake until just beginning to turn light golden brown around edges, about 12 minutes. Place cookie sheets on wire rack to cool for about 10 minutes before transferring cookies to wire rack to cool completely.
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