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Diamonds for Dessert_ Candy Cane Cookies

Diamonds for Dessert_ Candy Cane Cookies

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Published by: Neda Cvijić Spasojević on Apr 07, 2014
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02/11/2013Diamonds for Dessert: Candy Cane Cookieswww.diamondsfordessert.com/2011/12/candy-cane-cookies.html1/6
My last official holiday cookie post. Actually, it's also my last post othe year! I can't believe 2011 is almost over. Happy New Year's Eve!Every year I always want to put something minty in my cookie boxes. Peppermint just seems to be a must during the holiday season what with seeing candy canes all over the place. I was tempted toremake last year's mint chocolate chip truffles, but decided at thelast minute to try something new this year. I searched for candy cane cookie recipe and found these cute cookies. They're super festiveand just minty enough, a wonderful addition to a set of holiday cookies.
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02/11/2013Diamonds for Dessert: Candy Cane Cookieswww.diamondsfordessert.com/2011/12/candy-cane-cookies.html2/6
Candy Cane Cookies
adapted from  A Good Appetite
2/3 cups butter, room temperature3/4 cup sugar1 egg1 tbsp milk 2 cups flour1 tsp baking powder1 tbsp peppermint extractpinch of saltred food coloring
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02/11/2013Diamonds for Dessert: Candy Cane Cookieswww.diamondsfordessert.com/2011/12/candy-cane-cookies.html3/6
Mix the dry ingredients: flour, baking powder, and salt. Set aside fornow. In a separate bowl, cream the butter and sugar together. Addthe egg. Then mix in the milk and peppermint extract. Add the dry ingredients and mix until a dough comes together. Split the dough inhalf. Wrap one half on plastic wrap and refrigerate. Add red food coloring to the other half of the dough and mix until thecoloring is evenly distributed. Then wrap the red dough in plastic wrap and refrigerate. The dough should be chilled for about 3 hours.Preheat the oven to 375°F. To shape the cookies, first divide the twodoughs into 50 pieces each. Take one red piece of dough and one whitepiece of dough. Roll both dough pieces into 5 inch snakes. Twist thetwo snakes together. Pinch the two ends of the twist.Roll the whole twist a bit against the table so the two dough snakesstick better together. Then place the twist on a parchment lined baking sheet. Hook down the top of the twist to form a candy caneshape. Repeat with the rest of the dough. Bake the cookies for 8-10minutes, or until the bottoms begin browning. Leave on the bakingsheet a few minutes, then move to a wire rack to finish cooling.Makes 50 cookies.
Diamonds for Dessert
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