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    Candy Cane Cookies

    Source of Recipe

    Betty Crocker

    1 cup sugar
    1 cup butter or margarine, softened
    1/2 cup milk
    1 teaspoon vanilla
    1 teaspoon peppermint extract
    1 egg
    3 1/2 cups Gold Medal« all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon red food color
    2 tablespoons finely crushed peppermint candies
    2 tablespoons sugar

    1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
    2. Heat oven to 375║F.
    3. Stir together peppermint candy and 2 tablespoon sugar; set aside.
    4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
    5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.




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