Recipe For Cooking Giant Candy Cane Cookies

Toaster Oven Cookies :: Holiday Cookies

Giant Candy Cane Cookies

3/4 C. butter or margarine, softened
3/4 C. sugar
1/3 C. milk
1 egg
1 tea. vanilla extract or flavoring
1/2 tea. peppermint extract or flavoring
2 2/3 C. flour
3/4 tea. baking powder
1/4 tea. salt
1/2 tea. red food color

In a lrg. bowl, beat butter and sugar until light and fluffy. Beat in milk, egg, vanilla extract or flavoring, and peppermint extract or flavoring. Stir in flour, baking powder, and salt until well blended.

Divide dough in half. Knead food color into one half of dough. Wrap each half in plastic wrap and refrigerate until firm, about 1 hr..

Preheat oven to 350 degrees F.

On floured surface, roll a heaping Tbsp.ful of tinted dough into a 12-in. long rope. Repeat with a heaping Tbsp.ful of plain dough.

Place the two ropes side by side; twist together, lightly pressing ends together. Place on unprepared cookie sheet; curve one end of dough to form handle of cane. Repeat with remaining dough.

Bake for 10 to 12 min. or until very lightly browned. Cool cookies completely on wire racks.

Makes approximately 12 cookies.