25days
Candy Cane Pinwheels and Cookies
Candy Cane Shaped Sugar Cookies and/or Just bake the cookie dough plain by shaping into balls and rolling in sugar for PinWheels.
***Cookies may be stored in an airtight container for up to a week.
**May be kept in an airtight container in freezer for up to a month.
*Peppermint extract may be used (1/2 - 1 teaspoon) instead of almond extract.
***Use red, green, brown gel food coloring for holidays.
1/2 cup Crisco Shortening
1 cup powdered sugar
1 teaspoon almond extract
½ teaspoon salt
2 1/2 cups all-purpose flour
1 -2 drops of red food gel color
Plate of granulated sugar for coating the candy cane cookies
*Alternative Recipe with just BUTTER includes 1 ½ cups (3 sticks) unsalted butter and 3 cups flour instead. all other ingredients remain the same as above.
2. Gradually add powdered sugar. Then mix in salt and almond extract. Beat until well blended.
3. Add flour and beat until well combined.
4. Remove half of the cookie dough from the bowl. Tint the remaining half in the bowl with red food gel color or whatever color you prefer.
5. Shape the white and red dough into balls and wrap in plastic wrap. Chill for about 10 minutes.
2. Place each strip side by side and flatten them slightly. Start twisting both strips of dough together. When you reach midway, start twisting on the opposite end.
3. Form a hook on one end of the twisted cookie dough to form a candy cane. Coat in a plate of granulated sugar.
2. Slice off about ? off of each of the cookie dough balls. Set aside the remaining dough for shaping candy canes.
With a rolling pin, roll each color between two sheets of waxed paper to a rectangle about 8 inches long by 5 inches wide.
3. Place the white sheet of dough on the red dough. Lightly run a rolling pin on the stacked sheets of dough. Roll the stacked sheets of dough tightly on the long side to form a cookie dough log.
4. Wrap the cookie dough log in plastic wrap and chill for about 10 minutes. Roll on the counter top to make the cookies as round as possible. Freeze the cookie dough log.
5. When ready to bake, slice the dough to about ¼-inch thickness for each cookie.
Adapted From sugarywinzy.com and swankyrecipes.com
Also see 3 Cookies - One Dough This recipe is big enough to make about 12 candy cane cookies, 24 pinwheel cookies and 12 melting snowmen cookies.
In a rush?? Or wanna get a jump on the baking without actually baking??
Shape the cookie dough into several logs, wrap together and freeze seperately in freezer bags. When you’re ready to bake, slice the log in ¼-inch thickness per cookie, coat in sugar and bake!
Notes
**Crush peppermint candy canes to garnish before baking.***Cookies may be stored in an airtight container for up to a week.
**May be kept in an airtight container in freezer for up to a month.
*Peppermint extract may be used (1/2 - 1 teaspoon) instead of almond extract.
***Use red, green, brown gel food coloring for holidays.
Ingredients
1/2 cup unsalted Butter1/2 cup Crisco Shortening
1 cup powdered sugar
1 teaspoon almond extract
½ teaspoon salt
2 1/2 cups all-purpose flour
1 -2 drops of red food gel color
Plate of granulated sugar for coating the candy cane cookies
*Alternative Recipe with just BUTTER includes 1 ½ cups (3 sticks) unsalted butter and 3 cups flour instead. all other ingredients remain the same as above.
Directions
1. With the flat beater of a stand mixer, beat butter until light and smooth.2. Gradually add powdered sugar. Then mix in salt and almond extract. Beat until well blended.
3. Add flour and beat until well combined.
4. Remove half of the cookie dough from the bowl. Tint the remaining half in the bowl with red food gel color or whatever color you prefer.
5. Shape the white and red dough into balls and wrap in plastic wrap. Chill for about 10 minutes.
Bake Time:
Bake cookies in an oven preheated to 325°F for 20 minutes.For the Candy Cane Butter Cookies:
1. Use the remaining cookie dough to shape candy canes. Take about 1 tablespoon from each color dough. Roll into strips about 5” inches long, or however long you want to make your candy cane. Use a little more than 1 tablespoon of dough if you want longer candy canes. Tip: make the strips as thin as possible so the candy canes retain their shape when baked.2. Place each strip side by side and flatten them slightly. Start twisting both strips of dough together. When you reach midway, start twisting on the opposite end.
3. Form a hook on one end of the twisted cookie dough to form a candy cane. Coat in a plate of granulated sugar.
For the Mini-Pinwheel Butter Cookies:
1. Line two cookie sheets with parchment paper.2. Slice off about ? off of each of the cookie dough balls. Set aside the remaining dough for shaping candy canes.
With a rolling pin, roll each color between two sheets of waxed paper to a rectangle about 8 inches long by 5 inches wide.
3. Place the white sheet of dough on the red dough. Lightly run a rolling pin on the stacked sheets of dough. Roll the stacked sheets of dough tightly on the long side to form a cookie dough log.
4. Wrap the cookie dough log in plastic wrap and chill for about 10 minutes. Roll on the counter top to make the cookies as round as possible. Freeze the cookie dough log.
5. When ready to bake, slice the dough to about ¼-inch thickness for each cookie.
Adapted From sugarywinzy.com and swankyrecipes.com
----- Alternative recipe also : [Tried and True] ----
Candy Cane Cookies
1/2 cup soft butter, 1/2 cup shortening, 1 cup powdered sugar, 1 egg, 1-1/2 tsp. almond extract, 1 tsp. vanilla, 2-1/2 cups flour, 1 tsp. salt, 1/2 tsp. red food coloring, 1/2 cup crushed peppermint candies, 1 cup sugar.
Combine ingredients through vanilla. Divide dough in half. Blend red food coloring into one half. Take 1 tsp. white dough, roll into 4" rope. Repeat with 1 tsp. red dough. Place ropes side by side, gently twist together. Place on cookie sheet, curve top to resemble cane. Repeat with remaining dough. Place in 375 degree oven, bake about 7 minutes or till set and very lightly browned. Combine crushed candy and sugar, sprinkle hot cookies with mixture. Remove from sheet. About 4 dozen cookies.
Also see 3 Cookies - One Dough This recipe is big enough to make about 12 candy cane cookies, 24 pinwheel cookies and 12 melting snowmen cookies.
