Candy Cane Cookies Serving: 8 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
3 1/2 cups flour 2 tsps baking powder 1/2 tsp salt 1 cup unsalted butter, (2 sticks), at room temperature 1 1/4 cups sugar 2 eggs 2 tsps vanilla extract red food coloring In a medium-size bowl, stir or whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. Add the eggs and vanilla and beat again. Gradually add the flour mixture, blending well after each addition. Put half the dough in another bowl and blend in just enough red food coloring to make a deep pink. Flatten each piece of dough into an inch-thick disk and wrap it in plastic; refrigerate for 30 minutes. Preheat the oven to 350° F; grease 1 or 2 baking sheets. Dust your hands and a work surface with flour. Roll a piece of the pink dough into a 1-inch-diameter ball; roll a piece of the white dough into a 1-inch-diameter ball. Roll each ball into a rope about 6 inches long. Center the white rope over the pink one and spiral them together from the middle to the ends. Press the ends together lightly at each end. Transfer the twist to the baking sheet and shape it into a candy cane. Repeat this process with all the remaining dough, leaving 1 1/2 inches between cookies. If the dough becomes too soft to work with, chill it again. Bake for 13 to 15 minutes, until very lightly browned on the edges. The cookies will be a little soft on top, but they become crisper as they cool. Let them cool on the baking sheet for 2 minutes, then carefully transfer to wire racks to finish cooling. Makes about 3 1/2 dozen cookies. http://groups.yahoo.com/group/tamaras_sweet_treats/ Looking for some new decadent desserts...come see us ____________________________________________________________________________________ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
