Candy Cane Cookies

13 Dec

 

I love Sandra Lee.

She makes life easy by always using a prepackaged cake mix or sauce.

She combines things so they still taste homemade.

This is one of her recipes.

One box of sugar cookie mix

1/2 stick of melted butter

1 large egg

1/3 cup softened cream cheese

1/2 cup all purpose flour

red food coloring

1 1/2 teaspoon peppermint extract

Put the cookie mix, butter, egg, cream cheese and flour in the food in a food processor.

Pulse till a dough ball forms

Divide the dough in half

Put half back into the processor and add the peppermint extract

Pulse till it is mixed in about 6 or 7 pulses.

Take out of the bowl and set aside.

Put the other half of the dough in the same bowl and add about 10 drops of food color.

Processor till the color is combined and you have the color you want.

Separate the dough into 25 balls of each color

Roll the balls into six inch ropes

Take one red and one white rope and carefully twist them together and then form the candy cane.

Place on a non stick pan with parchment paper

Bake at 325 degrees on the middle rack  of your oven for 9 to 11 minutes.

Start checking the cookies at 9 minutes because you do not want them to brown. They are supposed to be white and red.

If they do brown just dust some powdered sugar on them.

This is going on my Christmas cookie list.

I thought I would make the cookies smaller next time but then I finished the entire cookies and wished it was bigger. OINK OINK!

 

 

 

 

 

 

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