1. In a large bowl beat the sugar, cream cheese, and
butter with an electric mixer on medium speed until
combined. Beat in the egg, vanilla, and peppermint
extract. Stir in the flour, salt, and baking powder
to make a soft dough. Take half the dough out of the
bowl and wrap it in plastic wrap. Blend red food
coloring into the dough remaining in the bowl until
it reaches desired shade. Wrap in plastic wrap.
Refrigerate the dough for at least 2 hours or
overnight.
2. Preheat the oven to 375 degrees and line 2 baking
sheets with parchment paper. Put the peppermint candies
in the top plastic bag and crushed into crumbs with a
tolling on the bottom of a heavy.
3. To make each cookie, take 1 tsp each of red and
white dough, and use your palms to roll each piece into
a 5-to-6-in. rope. Gently twist together the red and
white rops, place on the baking sheet and curve the top
over like a candy cane. Repeat with the remaining dough
Originally Submitted
5/15/2020
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