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BAKING, RECIPES

Candy Cane Cookies

If making cookies into ornaments, place a small hole with a toothpick or like item inside edge of cookie for hanging ribbon while cookie is still hot.

Candy Cane Cookies

Dori Fritzinger

Ingredients

1 batch Sugar Cookie Dough, recipe above
Red food coloring
1 1/2 teaspoons peppermint extract

Instructions

Preheat oven to 325°.
Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
To second bowl of uncolored dough, add peppermint extract and knead together.
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane.
Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.

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Dori Fritzinger

She lives and works with her multi-generational family in the foothills of the Blue Ridge Mountains in North Carolina. They have a farm of cows and calves, wool sheep, dairy goats, rabbits, ducks, geese, chickens, honeybees, a horse and a donkey.

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