Candy Cane Cookies
|Butter/Margarine||3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Red cinnamon candies||2 Tablespoon, chopped in blender|
1. In large bowl, with electric mixer at medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla until well blended. At low speed, gradually add 2 cups flour until mixture begins to form a dough. Stir or knead in enough remaining flour to make a smooth, not sticky, ball.
2. Cut ball in half; wrap and refrigerate one half. Knead or work cinnamon candies into remaining half of dough. Mix until well blended; wrap and refrigerate at least 30 minutes.
3. Preheat oven to 350°F. On lightly floured pastry cloth or board, with palms of hands, roll a rounded teaspoonful of the dough into a 7-inch rope. Repeat with a rounded teaspoonful of the dough. Place the two ropes side by side; twist together; curve one end to form cane handle. Place on ungreased cookie sheet. Repeat with remaining dough. Sprinkle canes with red glitter.
4. Bake 12 to 15 minutes. Cool on wire rack. Store in airtight container.
Serving size: Complete recipe
Calories 3021 Calories from Fat 1273
% Daily Value*
Total Fat 145 g222.9%
Saturated Fat 88.7 g443.6%
Trans Fat 0 g
Cholesterol 574.3 mg191.4%
Sodium 106.8 mg4.4%
Total Carbohydrates 388 g129.3%
Dietary Fiber 8.4 g33.8%
Sugars 140.3 g
Protein 40 g80%
Vitamin A 89.2% Vitamin C
Calcium 11.4% Iron 85.9%
*Based on a 2000 Calorie diet