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Glaze
1 C. confectionary sugar
1/4 t. peppermint extract
4 - 5 t. of water
Stir the glaze ingredients all together. Brush on the cookies.
Note: Crush 1 C. candy canes very fine and sprinkle on before the glaze
hardens. |
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Candy Canes
1 C. butter
1 C. confectionary sugar
1 egg
1/2 t. vanilla
1/2 t. peppermint extract
dash of salt
2 1/2 C. flour
1/2 t. red food color
In a mixing bowl, cream butter and sugar together until fluffy. Add egg,
vanilla, extract and salt, beat well. Add flour and beat until thoroughly mixed.
Divide dough in half. Add red food coloring to one half. Wrap in plastic wrap
and chill for 30 minutes.
For each cookie, on a floured surface shape a teaspoon of plain dough and a
teaspoon of red dough into a 4 inch long rope. Place ropes side by side and
twist together. Pinch ends to seal. Form into a candy cane shape and place 2
inch apart on ungreased cookie sheets.
Preheat oven to 350°F. Bake for 8 - 10 minutes. Remove from sheet, cool and
brush on icing.
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