Christmas Candy Canes

Name: Christmas Candy Canes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 118 milliliters plain or butter-flavored shortening; 237 milliliters confectioners sugar; 1 large egg; 591 milliliters all-purpose flour; 1 teaspoons liquid red food coloring; 118 milliliters granulated sugar; 118 milliliters crushed peppermint candy canes or hard peppermint candies; 1 teaspoons peppermint extract; 118 milliliters (1 stick) salted butter or margarine, at room temperature; 1 teaspoon vanilla extract

Christmas Candy Canes might be just the hor d'oeuvre you are searching for. This recipe makes 48 servings with 86 calories, 1g of protein, and 4g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up butter-flavored shortening, confectioners' sugar, liquid food coloring, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside.

Ingredients you will need

Candy

Sugar

Equipment you will use

Baking Sheet

Bowl

Oven

In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended.

Ingredients you will need

Powdered Sugar

Peppermint Extract

Shortening

Vanilla

Butter

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)

Ingredients you will need

Red Food Color

Dough

Equipment you will use

Aluminum Foil

Bowl

For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough.

Ingredients you will need

Candy Cane

Dough

Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart.

Ingredients you will need

Candy Cane

Roll

Equipment you will use

Baking Sheet

Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely.

Ingredients you will need

Peppermint