Candy Cane Cookies II Recipe

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Most Helpful Positive Review

Dec 05, 2006

Like most everyone, my Mother used to make these cookies, but do to time, she stoped. The recipe was lost for a period of time. I thought this was it, and made it and it well... was bad but the ggod news was that when I gave my Mother a cookie she spit it out and said I remember where I put the right recipe. here are the improvements..1 tsp of vanilla and pepermint extract (omit almond) 3 1/2 c flour 1/4 tsp of salt! now everything else is the same. I hope you find this correction, for these cookies are a Christams staple at our house now I have the right recipe.

—Tiger Sand

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Most Helpful Critical Review

Dec 14, 2002

I don't know what I did wrong, but this recipe was horrible! The dough was VERY sticky and hard to work with, even after adding about 3 cups more flour and refrigerating it! Also, these had a horrible taste, very salty, even with the candy and sugar on top! Kids wouldn't touch them! I will keep looking for a candy cane recipe.

—DROOSMOM

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101 Ratings

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Dec 01, 2007

Here's a tip for getting the crushed peppermint/sugar to stick to the cookies. Pour a little Karo light corn syrup into a microwave safe bowl, and put it in the microwave just long enough for it to become very runny, almost like water (maybe 20 seconds). Brush this onto the cookies (the silicone pastry brushes are great) and immediately sprinkle the topping on. I put the cookies on a wire rack with a sheet of waxed paper underneath. Let them dry completely before storing. You can do the sprinkling after the cookies cool, so that they're a little sturdier. BE CAREFUL with the hot Karo, it gets extremely hot very fast and could cause a very nasty burn. I adore these cookies and think they are well worth the trouble! I've made them for many years, my old recipe used half Crisco/half butter but is otherwise identical.

—Josie1

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Nov 25, 2007

The only thing I do different is 1/2 cup butter and 1/2 cup Butter Flavor Crisco. I LOVE these cookies because there really are no rules. In this Green Bay Packers loving house, I tint the dough green and gold and make either cane shaped cookies or "G" shaped cookies. (Oh yeah: I never use the crushed candy canes / sugar topping, because it's such a pain in the butt, messy and it melts all over the cookie sheets and is impossible to get off...)

—Sumchelle

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Dec 06, 2010

I've made Candy Cane Cookies since I learned the recipe in school, and I've never had a problem. this recipe is the one I use though. makes 3-4 dozen Pre-heat 375 F 1/2 c marg/butter 1/2 c shortening 1 c icing sugar 1 egg 1/2 tsp red food colouring 1 1/2 tsp almond extract 1 tsp vanilla 2 1/2 c flour 1 tsp salt (optional) I never use salt cream fats and sugar, add flavouring, beat in egg. add flour & salt. Divide dough in 2, add red food colour to one half. Shape 1 tsp dough from each ball into a 4" rope by rolling on counter with palm of hand. Place ropes of each colour side by side, and roll together slowly until they appear to blend, then twist slightly until they look like candy canes. Curve top of cane and gently put on a greased baking sheet. Bake Approx. 9 minutes or until set.

—DJ

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Dec 23, 2010

I suggest to refrigerate the dough and roll only small portion of it at the time, this will help in handling the dough and avoid the "melting". I find also usefull refrigerate the cookies 5/10 minutes before baking them, this help in keeping cookies shape

—Milky

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Dec 23, 2007

I also omitted the almond and replaced it with peppermint extract ... much better flavor. They are very time consuming and I was getting tired so I just made mine into 3" "peppermint sticks". They look very cute this way, much less fragile. I took white chocolate, melted it and just drizzled a bit across the candy canes and then sprinkled them with the crushed candy canes - very delicious, but too time consuming at the last minute!

—GRATIOTBE

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Dec 19, 2006

These cookies were tasty. I changed the way the repipe said to form them though. Ours were slightly larger (not on purpose) and instead of making 1 strip in the shape of a candy cane, our candy canes were composed of 2 different color strips twisted together. To do this we simply left half of the dough in the bowl and used red food dye to color it red while leaving the other half of the dough white. We also ended up adding about a tablespoon or so more milk to the dough. Don't eat these cookies warm from the oven on the first day because we tried them and they weren't all that great. Instead, wait a day and they taste much less doughy.

—CateTheGreat

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Nutrition

Calories
176 kcal
9%

Carbohydrates
24.2 g
8%

Cholesterol
29 mg
10%

Fiber
0.4 g
1%

Protein
1.7 g
3%

Sodium
157 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Candy Cane Cookies II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 176
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
** Saturated Fat 4.9g 25 %
** Cholesterol 29mg 10 %
Sodium 157mg 6 %
** Potassium 19mg < 1 %
Total Carbohydrates 24.2g 8 %
** Dietary Fiber 0.4g 1 %
Protein 1.7g 3 %
Sugars 12.5g
** Vitamin A 5 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 6 %
** Thiamin 10 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.