Recipe: Candy Cane Twists

the appetizer:

Bake Something Great!: 400 Bars, Squares & Cookies by Jill Snider, includes recipes like Cherry Pecan Shortbread Squares; Candy Cane Twists; and Halloween Pumpkin Cookies.

Candy Cane Twists

Makes about 4 dozen cookies
Preparation: 25 minutes
Baking: 11 minutes
Freezing: excellent

Kids will enjoy making these cookies and leaving them for Santa—as much as Santa will enjoy receiving them.

Tip

If you like peppermint, increase the extract to 3/4 tsp (3 mL).

Preheat oven to 375 degrees F (190 degrees C)
Cookie sheet, ungreased

2-1/2 cups all-purpose flour 625 mL
1 tsp baking powder 5 mL
1 cup butter, softened 250 mL
3/4 cup granulated sugar 175 mL
1 egg
1/2 tsp peppermint extract 2 mL
1/2 tsp red food coloring 2 mL
1/4 cup crushed red and white peppermints 60 mL,
or candy canes, optional

1. On a sheet of waxed paper or in a bowl, combine flour and baking powder. Set aside.

2. In a large bowl, using an electric mixer on medium speed, beat butter, sugar, egg and peppermint extract until light and creamy, about 3 minutes. On low speed, gradually add flour mixture, beating until blended. Divide dough into halves. Add food coloring to 1 portion and, using your hands, knead until thoroughly mixed in. If using, knead crushed candies into other portion.

3. For each candy cane, roll 1 tsp (5 mL) of each kind of dough into a rope 5 inches (12.5 cm) long. Place 2 ropes side by side and twist together, then gently roll to meld. Place about 2 inches (5 cm) apart on cookie sheet. Curve one end to form handle of cane. Bake in preheated oven for 7 to 11 minutes or until light golden around edges. Cool for 5 minutes on sheet, then transfer to a rack and cool completely.