Cookies Using Crushed Candy Canes Recipes

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SUNNY'S CHOCOLATE CHIP CANDY CANE COOKIES

Provided by Sunny Anderson

Categories     dessert

Time 1h5m

Yield about 24 cookies

Number Of Ingredients 10



Sunny's Chocolate Chip Candy Cane Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
  • Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
  • Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
  • Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
  • Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
  • Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
  • Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.

1/2 cup (1 stick) salted butter, at room temperature
2/3 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, beaten
1 1/2 cups all-purpose flour
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup bittersweet chocolate chips, gently chopped
1/4 cup (2 ounces) coarsely crushed red or green candy canes (4 to 5 candy canes)

CANDY CANE COOKIES III

Great Christmas cookie!

Provided by RAMB

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 11



Candy Cane Cookies III image

Steps:

  • In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.

Nutrition Facts : Calories 89.8 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 70.6 mg, Sugar 7 g

1 cup margarine
½ cup white sugar
½ cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon red food coloring
½ cup peppermint candy canes, crushed
½ cup white sugar for decoration

CANDY CANE SNOWBALLS

I bake dozens of kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes. We dip the snowballs into a white candy coating, then into crushed peppermint candy. -Debby Anderson, Stockbridge, Georgia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 7



Candy Cane Snowballs image

Steps:

  • Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely. , Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.

Nutrition Facts : Calories 123 calories, Fat 9g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

2 cups butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 cup chopped pecans
8 ounces white candy coating, melted
1/3 to 1/2 cup crushed peppermint candies

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