| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Candy Cane Cookies

3/4 cup butter, softened
3/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/3 cup sweetened flake coconut, finely chopped in food processor or blender
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/8 teaspoon red food coloring

1. In a large mixing bowl with electric mixer beat together butter and sugar until blended. Beat in egg until fluffy. Reduce to low speed, gradually fold in flour just until blended.
2. Divide the dough in half.
3. In a small bowl, mix finely chopped coconut and vanilla; dip one-half dough in coconut until coated, set aside.
4. In a small bowl, mix in peppermint extract and red food coloring; dip remaining half. Chill for 1 hour, or until firm.
5. Preheat oven to 350 degrees.
6. Working with a small amount of each half dough at a time, roll into 1/4" ropes. Cut into 3" lengths and twist together. Bend over the top part to make a candy cane shape. Place 1" apart on ungreased baking sheets.
7. Bake for 8 to 10 minutes, or until just golden on the bottom.

Makes 24 cookies.