At Christmastime, the candy cane is one treat that we see lots of, both in decoration and in enjoying as a special treat. With its bright red color woven with white, there’s not a question as to the reason why we associate this unique and special candy with the Christmas season.
While you may not want to try your hand at making candy canes, you can do the next best thing, and that’s make them from cookie dough! The recipe I have for you is for “Candy Cane Cookies” and these are formed from a basic cookie dough that you divide into two parts. One part has the addition of flaked coconut, while the other has red food coloring added. The peppermint flavoring comes from peppermint extract, which flavors the entire batch of dough. After chilling the dough, the dough is rolled into balls, then into ropes. One red rope is twisted with a white rope and then curved to form a cane shape. Then, they go into the oven and there you are: cookies shaped as candy canes!
These would look great on a holiday cookie tray or even to give as a gift. Another way to enjoy them would be to wrap each cookie in plastic wrap and tie a red or green ribbon around it. This would make good party favors to give to each guest you may be having for an upcoming holiday party.
If you’re looking for more holiday recipes, I shared one last year for “Buttercup Cheese Straws”, which are also wonderful for entertaining or gift-giving. Here’s the link to get this great recipe:
Surprise those special people in your life with a candy cane that you made yourself!
CANDY CANE COOKIES
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup flaked coconut
- 1 teaspoon red food coloring
Cream the butter and sugar until fluffy. Beat in the egg, vanilla and both extracts. Stir flour with salt and baking powder. Add gradually to creamed mixture. Divide the dough in half. Stir coconut into one portion. Blend red food coloring into the other portion. Cover each portion of dough and chill for 30 minutes. Form each portion of dough into 30 balls apiece, keeping the other half of dough chilled until ready to use. With your hands, roll each ball into a 5-inch rope. For each cane, pinch together the end of a red rope and the end of a white rope and weave together. Pinch together remaining ends. Place on ungreased baking sheets and curve to form a cane. Repeat with remaining balls of dough. Bake at 375 degrees for about 10 minutes. Let rest on baking sheet for a short time before removing to wire cooling racks. Yield: 30 cookies.