Candy Cane Cookies (Sandra Lee) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 25 |
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Ingredients:
1 box sugar cookie mix |
1/2 stick butter, melted |
1 egg |
1/3 cup softened cream cheese |
1/2 cup all-purpose flour, plus additional for surface |
red food coloring |
1 1/2 teaspoons peppermint extract |
Directions:
1. Preheat oven to 325 degrees F.
2. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
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