Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
Candy Cane Cookies
¾ c. softened butter ¾ c. sugar
1 egg ½ tsp. Vanilla
½ tsp. Peppermint extract 2 c. flour
½ tsp. Salt ¼ tsp. Baking powder
1/3 c. coconut 1 tsp. Red food coloring
Cream together the butter and sugar. Beat in the egg, vanilla and peppermint extract. Stir the flour, salt and baking powder into the creamed mixture. Divide the dough in half. Stir the coconut into one half and the food coloring into the other. Cover and chill for 30 minutes.
Divide each of the dough into 30 balls. Keep half chilled until ready to use. Roll each ball into a 5 inch rope. For each cookie, twist one white and one red rope together and shape one end into the hook of the cane. Bake at 375 degrees for about 10 minutes. Let cool in the pan for a few minutes, and then transfer to a wire rack for cooling.
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