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These cookies are basically a classic chocolate chip cookie recipe with crushed peppermint candy cane added. I reduced the sugar slightly to compensate for the candy cane's sugar. I also used mini chocolate chips instead of regular ones, to spread out the chocolate flavor.
Source: Inspired by my mother-in-law, Nancy and the Tollhouse chocolate chip cookies recipe.
Recipe for Candy Cane Cookies. Cream shortening, butter and sugar. Add egg, flavorings and salt. Blend in flour gradually.
These Christmas cookies are delicious and a great way to use up candy canes.
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I have lost my recipe for candy cane cookies using peppermint extract. Does anybody happen to have this recipe? I would greatly appreciate any help I can get with this, as they are well liked in our family for Christmas. Thank You in advance!
The recipe that I have is called Meringue Candy Canes. It makes 3 doz. candy canes. Prep time is 30 min. and bake @200 degrees F for 1 1/4 hrs.
3 egg whites (at room temp)
1/2 tsp. cream of tartar
1/4 tsp salt
1/2 c. sugar
1/2 tsp. peppermint extract
red food coloring
Heat oven to 200 degrees F with oven racks in middle of oven. Fit large pastry bag with 1/4 inch tip. Line 2 large sheets with parchment paper. In med. bowl, beat egg whites, cream of tartar, and salt at med. speed till foamy. Add 1 Tbsp. of sugar at a time. Beat till stiff and glossy peaks form. Beat in extract. Remove 1/2 c. meringue and tint pink with coloring. Transfer white meringue to large pastry bag and pink to med pastry bag. Make tracings on parchment paper and fill in tracings with white meringue. Pipe pink stripes across candy canes. Bake in oven 1 1/4 hr.Turn oven off and let meringues sit in oven 1 hr. Transfer to wire rack and let cool completely.
Hope this might me of help. Any more info - let me know
Candy Cane Cookies
1 cup butter or margarine
1 cup powdered sugar
2 teaspoons vanilla
2-1/2 cups flour
1 teaspoon salt
1/2 cup finely crushed candy cane mixed with 1/2 cup sugar
1/2 teaspoon red food coloring
Mix all ingredients. Split dough into equal portions.
Color one portion of the dough red.
Refrigerate the dough long enough to be able to easily work with it.
Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes.
Twist the two pieces together and bend forming a candy cane.
Sprinkle the top with the candy cane/sugar mixture.
Be careful when removing from the cookie sheet, they will break easily.