Candy-Cane Sticks

Candy-Cane Sticks

Prep 10 m
Bake 7 m

Ingredients

Directions

  1. 1 of 5 Heat oven to 350 degrees F. Line a large baking sheet with nonstick foil. Set aside.
  2. 2 of 5 In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients.
  3. 3 of 5 Break off a level teaspoon of dough and roll into a 4-1/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches.
  4. 4 of 5 Bake at 350 degrees F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool.
  5. 5 of 5 Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.
Nutrition Information for Candy-Cane Sticks
Servings Per Recipe:
Per Serving: 52 kcal cal., 1 g pro., 8 g carb., 2 g Fat, total, 0 g sat. fat, 2 mg chol., 37 mg Potassium, 0 g fiber
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Printed from FamilyCircle.com 09/21/2018