1/2 cup butter
1 cup sugar
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon vanilla
1-1/2 cups flour
In a bowl, cream butter and sugar together with wooden spoon. Add
the eggs, then the flour and baking powder and mix well. You may
need to add a little more flour to make the dough easier to
handle. Roll out on floured board till about 1/8 inch
thick. Cut with cookie cutters. Sprinkle colored sugar on
top and baked
in a 375 degree oven for 5-10 minutes, until lightly browned.
2 to 3 drops Peppermint Candy Flavoring or 1/2 teaspoon peppermint extract
Candy Cane Comfort-Grip Cutter
Cookie Sheet
Cooling Grid
Red and White Cookie Icing
Red and White Candy Melts, melted
Ruby and White Pearlized Sugar
Red and White Nonpareils
Buttercream Icing*
Preparation
Prepare Roll-Out Cookie Recipe following instructions, adding peppermint candy flavoring. Roll out dough 1/8 inch thick; cut candy cane shapes and arrange on cookie sheet. Bake 9 to 11 minutes or until cookies are lightly browned. Cool on cookie sheet 1 minute; remove to cooling grid and cool completely.
To decorate with Cookie Icing or melted Candy Melts, drizzle in zigzag pattern or completely fill in stripes.
To decorate with Sugars and Nonpareils, spatula ice cookies smooth. Arrange sugars or nonpareils in stripe pattern**; lightly press into icing.
Serves Makes about 2 dozen cookies
Notes, Tips & Suggestions *Note: Visit www.wilton.com for icing recipes.
**To make it easier to place sugars and nonpareils, pour into Disposable Decorating Bag. Cut small hole in tip of bag and move the bag over the area to be covered.
1 Teaspoon of sugar has 16
calories
1 Teaspoon of sugar equals 4 grams
1 gram of sugar has 4 calories
Sugar is a vegetable substance. It comes mainly from the saccharum officinarum,
better known as the sugar cane plant. A statement in an 1859
household book says that sugar is highly nutritive and when eaten in
moderation, is wholesome. It is a useful and important food when
combined with other alimentary substances. However, is used in
excess, produces sickness , nausea and injures the teeth.
(Family Features) Headline your holiday with the quintessential flavor of the season — peppermint. These extra special sweets offer a bountiful buffet of peppermint possibilities. Choose one or more for cookie exchanges, après caroling nibbles, gifts for teachers and Santa.
Visit www.wilton.com for additional holiday ideas, and to order baking and decorating supplies.
Preheat oven to 375ºF. In large bowl, cream butter with sugar with mixer until light and fluffy. Beat in egg, vanilla and peppermint candy flavoring. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.
Divide dough into 2 balls. Color one ball of dough red with icing color. Pinch off a 1-inch ball of each color dough. On flat surface, roll ball into 3-inch-long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.
Bake 8 to 10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely.
Serves 2 dozen cookies
Peppermint Ribbon Cookies
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) butter, softened
1 1/3 cups granulated sugar
2 eggs
2 teaspoons Pure Vanilla Extract
2 to 4 drops Peppermint Candy Flavoring Christmas Red Icing Color, as desired
In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring; mix well. Add flour mixture, one cup at a time; mixing well after each addition.
Remove 1/3 of dough; reserve. To remaining 2/3 dough in mixer bowl, beat in red icing color. Roll and shape dough between parchment paper into two 6 x 8-inch disks. Roll and shape untinted dough between parchment paper to a 6 x 8-inch disk. Chill all dough rectangles at least 1 hour.
Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack dough rectangles with untinted dough rectangle between the two red pieces, lining them up as evenly as possible; gently press pieces together. Gently roll with rolling pin to seal layers; trim uneven edges with sharp knife. Cut dough lengthwise into three 2 inch-wide slices; cut each column crosswise into 1/4 inch-thick pieces. Arrange 2 inches apart on parchment-lined cookie pans. Chill 1/2 hour.
Preheat oven to 350°F. Bake 12 to 14 minutes or until bottoms are light golden brown. Remove cookies to cooling grids; cool completely.
Dip cooled cookies into melted Candy Melts; set on parchment-lined cookie pans. Chill until candy is set. Store in airtight container.
