Sunday, December 15, 2013

Candy Cane Twist Cookies

My mom used to make these when I was a little girl. I loved watching her roll them out and twist them. She would flavor hers with almond extract but I think peppermint is more fitting for a candy cane. These are so cute to serve with hot chocolate or to stir in a cold glass of milk. I made mine a bit larger for fun but if you chill the dough before you bake it they will not be so wide.  When I made these last night my kids were so excited and gobbled them up!

Candy Cane Twist Cookies
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup butter, softened
  • 1 cup oil
  • 1 tsp vanilla
  • 2 eggs
  • 4 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp peppermint extract 
  • 3-4 drops red food coloring
  • 1 tsp salt

In a large bowl, cream sugar, powdered sugar, and butter until light and fluffy. Add oil, vanilla, almond extract and eggs.; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Divide cookie dough in half and in separate bowls. In one bowl add the peppermint extract and red food coloring. Mix well until dough is colored. Cover both bowls with plastic and refrigerate at least 2 hours (I placed mine in the freezer for an hour instead). You need very cold dough for the cookies to hold shape in the oven.

Heat oven to 375 degrees.Take a finger full of white dough and red dough and on a floured surface, roll them each into snakes about 9 inches in length. Place each snake side by side and pressing ends, slowly twist the dough together as if you were twisting crepe paper until entire cane is twisted. (If your dough is too sticky add a little more flour to each finger full, if it's too dry and breaking add a tiny bit of shortening). Place on a cookie sheet and bend the top so it forms a candy cane shape. Wet your finger and pat down any cracked areas so your candy canes are smooth. Place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool.

Place on cookie sheets and then place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool. Enjoy!

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