Candy Cane Twists -- Quad-Cities Online Recipe Book
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Candy Cane Twists

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Ingredients

1/2 cup butter or margarine
1-1/4 cup white sugar
1 egg
1/2 teaspoon anise extract
3-1/4 cup all-purpose flour
1 teaspoon salt
Red food coloring
1/4 cup milk

Instructions

Cream butter and sugar until fluffy. Beat in egg and anise extract; add flour and salt alternately with milk. Place half of the dough into another bowl. In dough remaining in mixing bowl, add a few drops of red food coloring and mix thoroughly. Refrigerate dough for a two or three hours, or until it is easy to work with. Roll one to two tablespoons of white dough into a 1/4 inch wide rope on a floured board; repeat with red dough. Twist both ropes together, and form into a candy cane shape. Place on a greased cookie sheet. Continue the candy cane making process until your cookie sheet is full. Bake at 350 degrees for 10 minutes, or until cookies are done. (They won't brown as much as other types of cookies, as they are light colored.) Remove from cookie sheet to a wire rack to cool. Yield: about 2 dozen.

Martha Harrouff
Aledo




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