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Foodgeek: |
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Rating: |
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Servings: |
5 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 cup unsalted butter, softened
3/4 cup sugar
1 lg. egg
2 cups all purpose flour
1/2 tsp. vanilla or coconut extract
1/3 cup finely pulverized coconut (See Note)
1/2 tsp. peppermint extract
Red food color
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Directions:
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Preheat the oven to 350 F. Cover 2 baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter and sugar until smooth. Add the egg and beat until light. Add the flour until a smooth dough forms. Divide the dough into 2 parts. Add the vanilla or coconut extract and the pulverized coconut to 1 part and mix well. Add the peppermint extract and a few drops of red food color to the other half.
Working with a small amount of each batch at a time, roll the dough into 1/4 inch wide strips, trimming to even the sides. Cut the strips into 3 inch lengths and twist a red strand with a white strand for each cookie. Place on the parchment covered baking sheet and shape into candy canes; place about 2 inches apart.
Bake for 8 to 10 minutes or until just barely brown. Slide the parchment paper off the cookie sheet onto a wire rack to cool.
Makes 5 dozen cookies
NOTE: To pulverize the coconut, put it into a blender or food processor and run the motor until the coconut is very fine.
Beatrice Ojakangas’ Great Holiday Baking Book
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Comments from olga
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These are fun to make. These daintily shaped treats will look very pretty on your cookie tray.
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