Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.
Spritz Candy Cane Cookies
- Prep Time 1 hr 15 min
- Total 1 hr 15 min
- Servings 84
- Ingredients 10
Ingredients
- 3/4 cup sugar
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon peppermint extract
- 1 egg
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- Dash salt
- 6 drops red food color
- 15 hard peppermint candies, finely crushed
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
-
Step2Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
-
Step3Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
-
Step4Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.
Nutrition
40
Calories
2g
Total Fat
0g
Protein
5g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 40
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 5mg
- 2%
- Sodium
- 15mg
- 1%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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