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Friday, December 21, 2012

Friday Recipe: Candy Cane Butter Cookies

The recipe ingredients I'm using are from a butter recipe since these are butter cookies. I'm changing it slightly because I'm not using a cookie press or cutter but forming candy canes. Sounds complicated, yes? It's really not. It's simply a matter of having red food coloring. Trust me, it really is simple!

1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract


  1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture.
  2. Cover dough, and chill for at least one hour. Chill cookie sheets.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Press dough out onto ungreased, chilled cookie sheets.
  5. Separate dough into roughly 2 equal parts: add red food coloring to one half of dough and mix until at the desired red-ish color.
  6. Roll both halves of the dough into 2 separate long logs. Cut to the desired candy cane length, about 3” or so.
  7. Take one length from each color (red and uncolored) and twist together to make the candycane.
  8. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

I don’t think there’s anything in food coloring but take that into account, also.

Servings Per Recipe: 36
Calories: 103
Amount Per Serving
·         Total Fat: 5.3g
·         Cholesterol: 19mg
·         Sodium: 55mg
Amount Per Serving
·         Total Carbs: 12.7g
·             Dietary Fiber: 0.3g
·         Protein: 1.2g

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