Candy Canes

Candy Canes

Prep 10 m
Chill 60 m
Bake 12 m

Ingredients

Directions

  1. 1 of 4 Heat oven to 350 degrees F. In small bowl, combine flour and salt.
  2. 2 of 4 In large bowl, beat butter, sugar and egg yolk until smooth. Beat in vanilla; stir in flour mixture. Flatten dough into a disk; Refrigerate 1 hour.
  3. 3 of 4 Roll 2 teaspoons dough into 6-inch rope. Transfer to nonstick baking sheet; curve into candy cane shape. Repeat with remaining dough. Bake at 350 degrees F for 12 minutes. Cool on pan 1 minute, then carefully transfer to rack with a thin metal spatula.
  4. 4 of 4 Prepare Royal Icing. Remove 1/2 cup thicker icing to a small bowl and tint red; remove 1/2 cup thicker icing to a small bowl and tint green. Use a small clean brush to "paint" thinned white icing over cookies. Let dry. Transfer colored icings to two pastry bags fitted with small round tips. Pipe lines on cookies; let dry.
Nutrition Information for Candy Canes
Servings Per Recipe:
Per Serving: 2 g sat. fat, 3 g Fat, total, 16 g carb., 97 kcal cal.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/19/2018