PepperMint Candy Cane Cookies

These cookies are pretty to serve and taste good, too.
Submitted by... Barb, Editor

1 cup margarine (softened)
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 egg
3-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Red food coloring
Mix margarine, sugar, milk, extracts and egg together until blended
well. Mix together flour, baking powder and salt; then gradually add
and mix well.
Split the dough in half, putting one-half in one bowl, and one-half in
another bowl. Add to 1-bowl of dough: 1 teaspoon red food coloring.
Cover and put both bowls of dough in the refrigerator for about
2-hours.

For each candy cane, use about 1-Tablespoon of dough from each bowl
(the red dough and the white dough). Individually roll the piece of
dough to form about a 4-inch long rope. Place 1 red and 1 white rope
side by side, gentle press tips together, then twist the two pieces.
Place on ungreased cookie sheet and curve top of cookie down to shape
like a candy cane.

Bake in 375-degree oven for 9 to 12 minutes, until white dough just
begins to turn golden. Remove from oven, and immediately sprinkle with
granulated sugar.

Option #2: You can prepare a candy sprinkle to use by finely crushing
6 candy canes in a food processor, mix this with 1/2 cup of sugar.
Sprinkle on cookies immediately after removal from oven.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/