|
Ingredients
Makes about 2 Dozens 5-by-1 Inch Stick or Candy Canes
Peppermint Dough
1/2 cup shortening
1 stick (1/2 cup) unsalted butter,
softened
1 cup plus 2 tablespoons sifted confectioners’ sugar
1 large
egg, beaten
3/4 teaspoon peppermint extract, or to taste
1 teaspoon pure
vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2
teaspoon red liquid food coloring
1/4 teaspoon green liquid food
coloring
Decoration (optional)
About 1/4 cup Royal Icing
1/2 cup
crushed
peppermint candy (about 20 candies)
|
|
![]()
Peppermint Stick Cookies
(a) Whether twisted and turned to resemble candy canes or shaped into long sticks,
these minty-fresh cookies look right at home in our jars lined with vintage
wrapping paper.
1. Line two 15- x 10-inch cookie sheets with parchment paper and set aside.
Position a rack in the center of the oven and preheat the oven to 375°.
2.
Prepare the peppermint dough: Place the shortening, butter, and confectioners’
sugar in the bowl of an electric mixer fitted with a paddle attachment. Cream
the ingredients on medium speed until light and fluffy, about 1-2 minutes. Add
the beaten egg and extracts and continue to blend until the mixture is smooth.
Sift the flour and salt together in another bowl. With the mixer on low speed,
gradually add the flour-salt mixture, blending just until uniformly
incorporated.
3. Tint the dough: Divide the dough evenly into thirds. Blend
the red food coloring into one-third and the green into another, leaving the
last third un-tinted.
4. Shape and bake the sticks: On a lightly floured
surface, roll a 4-inch-long, 1/4-inch- diameter cord from each dough color. (For
longer cookies, simply roll a longer cord.) Twist the three cords together to
form a thicker rope. Gently roll the rope to smooth out any lumps and to reduce
it to about a 1/2 inch in diameter. Trim off any uneven ends, as needed. Place
on the prepared cookie sheet and turn down the top, as desired, to form a candy
cane. Repeat for the remaining cookies, working one cookie at a time so the
dough stays pliable throughout the shaping process. Bake until the cookie
bottoms are light brown, about 6-8 minutes. Let the cookies cool about 1-2
minutes on the pan. Then, using a spatula to prevent breakage, carefully
transfer them to racks to cool completely.
5. Decorate: To add a peppermint
crunch, dip the ends of each cookie into Royal Icing. Then, immediately dip in
crushed peppermint candies to evenly coat. Allow the icing to set about 1 hour
before serving, packaging, or storing. Cookies will keep up to 2 weeks at room
temperature in an airtight container.
 Stumble It!
archive »
|
