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Spritz Candy Cane Cookies

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Spritz Candy Cane Cookies
  • Prep Time 1 hr 15 min
  • Total Time 0 min
  • Servings 84
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Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.

Ingredients

3/4
cup sugar
1/2
cup shortening
1/2
cup butter, softened
1
teaspoon peppermint extract
1
egg
2 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon baking powder
Dash salt
6
drops red food color
15
hard peppermint candies, finely crushed

Directions

  • 1 Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
  • 2 Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  • 3 Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
  • 4 Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.
Tips  

For a more intense color, use paste food color instead of liquid food color.

To speed up the shaping process, press out a line of dough along the length of the cookie sheet near the edge. Cut the dough line into 4-inch pieces. Use toothpick to curve the top of each piece, forming the cane's handle. Continue process to fill the cookie sheet.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
40
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
1g
5%
)
Cholesterol
5mg
2%
Sodium
15mg
1%
Total Carbohydrate
5g
2%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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