Good Cookie Recipe?

Hello! Does anyone know of a good ';Candy Cane Cookie'; Recipe? If you do, please tell me where (on the internet) you can find the recipe. Thanks!





~Hanna~Good Cookie Recipe?
CANDY CANE COOKIES





1 c. sugar


1 c. butter, softened


1/2 c. milk


1 egg


1 tsp. vanilla


1 tsp. peppermint extract


3 1/2 c. flour


1 tsp. baking powder


1/4 tsp. salt


1/2 tsp. red food coloring





TOPPING:





2 tbsp. crushed peppermint candy


2 tbsp. sugar





Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours.


Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture.Good Cookie Recipe?
I have made these before....here is the web site.





http://jas.familyfun.go.com/recipefinder鈥?/a>
Candy Cane Cookies





INGREDIENTS:





* 3 1/2 cups all-purpose flour


* 1 1/4 cups (10 ounces) butter, softened


* 1 cup confectioners' sugar


* 1 teaspoon vanilla extract


* 1/4 teaspoon salt


* 1 egg


* 1/2 teaspoon red food coloring or enough for desired color


* 1/4 teaspoon peppermint extract





PREPARATION:


Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.





Set aside half of the cookie dough.





Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.





Preheat oven to 375掳. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.





Bake cookies at 375掳 for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.


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Candy Cane Sugar Twist Cookies Recipe





Basic Dough





1 C. butter, softened


1 C. confectioner's sugar


1 egg


1 t. vanilla


1/2 t. peppermint extract


2 1/2 C. sifted flour


1/2 t. salt


1 t. baking soda


1 t. cream of tartar


2 T. of red food coloring (for Candy Cane Sugar cookies only)





Beat the butter and sugar together until light and fluffy. Beat in the egg, vanilla and almond extract. Set aside. Mix the flour, salt, baking soda, and cream of tartar together. Stir into the butter mixture. Divide the dough in half and add the red food coloring to half the dough. Refrigerate dough for one hour.





Take one teaspoon of each color of dough and roll out into 4 inch long strips. Lay the strips side by side and twist together to make a red and white striped rope. Place the dough on an ungreased cookie sheet. Turn the end into a curve to make the canes handle. Repeat this procedure to make 12 canes.





Place one inch apart on baking sheet. Bake at 375掳 F. for 10 minutes. Cool on the cookie sheet for 10 minutes then transfer to a rack to cool completely.





VARIATIONS





White Chocolate and Candy Cane Cookies





Candy Cane Topping


1/2 C. crushed red and white peppermint candy


2 T. red colored sugar





Crush the peppermint candy in a heavy plastic bag with a hammer or rolling pin. Mix in the red colored sugar.


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CANDY CANE COOKIES





1/2 c. butter, softened


1/2 c. shortening


1 c. confectioners sugar


1 egg


1 1/2 tsp. almond extract


1 tsp. vanilla


2 1/2 c. Gold Medal flour


1 tsp. salt


1/2 tsp. red food color





Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour an salt. Divide dough in half, blend food color into one half. Shape 1 teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side, press together lightly and twist. Complete cookies one at a time. Place in ungreased baking sheet, curve top of cookie down to form handle of cane.





Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture, remove from baking sheet. About 4 dozen cookies.
Candy Cane Cookies





1/2 cup granulated sugar


1/2 cup crushed peppermint candy canes or hard peppermint candies


1/2 cup (1 stick) salted butter or margarine, at room temperature


1/2 cup plain or butter-flavored shortening


1 cup confectioners' sugar


1 large egg


1 teaspoon vanilla extract


1/2 teaspoon peppermint extract


2 1/2 cups all-purpose flour


1/2 teaspoon liquid red food coloring





Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside.


In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)


For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart.


Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely.


Store in a tightly covered container, separating the layers with sheets of waxed paper.