Reviewed: Nov. 3, 2008

This is the recipe I was looking for - the one my mom used to make when I was a kid. As other reviewers have said (and my mom always used to say), the dough can be difficult to work with. However, if you refrigerate the dough before rolling the candy canes, it's much easier. I always frost with vanilla frosting and top with crushed candy canes. It makes them take even longer, but they're my favorite, and they look beautiful and festive, so it's totally worth it.

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Peeps

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 29, 2008

they were pretty good, they add a nice color to a cookie basket

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karin

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Reviewed: Dec. 5, 2007

Overall good but lists too much butter/shortening and too much salt. Fat starts to separate out and a teaspoon of salt is way too much for this recipe. You could taste the salt too much.

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Natalie S

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 19, 2006

The Flavor is OK and the cosistency of the dough isnt thick enough to roll, it breaks very easily. I divieded the dough and did one half red like it said, then i put the red dough back into the white dough and stirred a little bit, so it was swirled. then i rolled them into balls and topped them with ANDES PEPPERMINT BAKING CHIPS. then baked them for 9 minutes! they are good although the flavor is still less than i would like!

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Carrie S

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Reviewed: Dec. 15, 2006

I'm sorry but these were not very good to me. They fell apart so easy when transferring to the cookie sheet and even after baked. I don't like peppermint so opted on that. The flavor was bland even with the other extracts and tasted like flour. Have to sprinkle alot of sugar on top just to sweeten them.

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CNADAHL

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Reviewed: Dec. 9, 2006

VERY SALTY!!! I would use less salt next time and all almond extract no vanilla.

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dippitydonut

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Reviewed: Mar. 21, 2006

These tasted pretty much like I remember having when I was a kid. I used 1 cup of butter and no shortening to avoid hydrogenated oils and I think this made mine spread/flatten out a lot and made them more cakey rather than pastry-like in texture. (I mention this only as fyi for anyone else who prefers not to use shortening when baking) But they were yummy!

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DENISEI

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Reviewed: Dec. 4, 2004

I was hoping these would be the cookies I remembered from childhood. Bland and SUPER SALTY! Our family doesn't eat much salt so our taste buds are sensitive, but a cookie shouldn't be THAT salty.

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Amy Cortes

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Dec. 12, 2003

Tasted just liked I hoped it would. The dough is a bit of a pain to deal with, as it cracks a lot when you are trying to shape it. But, with special care these turn out delightful. Mine made 16 fat candy canes. Make sure you let them cool about 5-10 minutes on cookie sheet otherwise they will break.

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C_WHITES_

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Reviewed: Dec. 11, 2003

I chose this recipe out of the three becuase it had the best rating. I don't know what I did different from the others, but the dough was terrible! Sticky and flimsy. Very difficult to roll or work with. I tried to chill it for a half hour, but it was usless.

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ELLISMA

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Reviewed: Nov. 21, 2003

Every year I make these cookies for my sisters, work, school, home, everywhere and people beg for the recipe but I won't tell. The cookies are delicious and i love to eat them. plus they are fun to make with my little sister.

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WHITETIGER1025

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Reviewed: Dec. 14, 2002

I found it easier to divide both the red and white dough balls into 8 parts each, then roll one of each color into a log, and cut each log into a number of parts (about a dozen...depends on the exact size you want the cookies to be), then work with those little nuggets of dough as you need them. Also, after giving the two ropes a twist, I gave 'em another roll, so they were a single stripped stick, and came out more like a candy cane. You can also substitute the almond extra with peppermint, as many people aren't expecting them to be almond flavored.

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ONEIROS

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2002

I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not use too much flour to do this or the colors will not stick together when you roll them together and twist. Use just enough to keep it from sticking to you or the counter. If you have trouble rolling them or they break easily when removed from the pan, make smaller ones. You decide the length when you cut them. After reading some later comments on these cookies, I felt a need to comment on eggs and butter. Whenever you bake the size of egg you use can make a BIG difference as well as butter vs margarine. Margarine has water in it which alters the recipe. Eggs, I generally use extra large (Costco eggs).

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DBDCOOK

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2002

This recipe was the same one my mom used to make with me and my three sisters when we were little. It brought back so many memories making them with my children!

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BECKY_EATON

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Reviewed: Dec. 12, 2002

Very difficult to work with. very disappointing.

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AMYWARDKAUP

Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA

Living In: Montclair, New Jersey, USA

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Reviewed: Dec. 7, 2002

This is the recipe my mom and I used as a child. We had lost it and tried to replicate it, but it was never quite the same. My father and brother start nagging me in October to make candy canes for Christmas. Making the canes is a little labor intensive, but everyone loves them. I've also rolled them and made cut cookies (which Dad and brother don't like as well), and I've made part of the dough green to make wreaths. Thanks for posting!

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NJBAKER

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Reviewed: Jan. 5, 2001

These cookies are the same ones my Mom used to make for my sister and me. They were always my holiday favorites. The almond extract adds a great flavor and the dough is easy to handle if you roll it with your hands into thin strips. No sugar or candy coating necessary.

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ANGELA N.

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Reviewed: Dec. 20, 2000

YUK!! Not a very good flavor, and worst of all is that the dough is extremely horrible to handle. The dough kept cracking as I rolled it into shape. I tried rolling the dough with a rolling pin to do something else with it and it didn't roll with a pin well. I wound up making 12 candy canes and threw the rest of the dough out! By far the worst dough I have ever had the misfortune of handling.

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Leah

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Nov. 18, 2000

I made this with kids age 4, 3, and 2. They enjoyed helping, but didn't want to stick with the candy cane shape. I would do it again.

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TRINA92

Cooking Level: Intermediate

Home Town: Camas, Washington, USA

Living In: Ridgefield, Washington, USA

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