Step 6 Bakes the cookies 12 minutes, or just until the white dough looks lightly golden.(If the dough starts to get too sticky, or difficult to roll without breaking, re-wrap it in plastic wrap and pop it back in the fridge for 15 minutes to firm up again). Continue to roll, twist and form all of the cookies. Carefully transfer to the sheet trays and form into a candy cane shape. (It’s best to roll all of the white dough in one spot on your counter, and all of the red dough in another spot, so that the white pieces don’t pick up any red dough left on the surface.) Place the ropes side by side and twist, pinching the tops and bottoms to stick together. With the palm of your hand, roll each dough ball on a clean surface into a 5-inch long rope. Step 5 Unwrap both pieces of dough and pinch off 1/2-tablespoonful pieces of each color.Step 4 Line 2 large baking sheets with parchment paper.Wrap tightly with plastic wrap and refrigerate for 1 hour. Remove the red dough from the bowl, knead it a few times on a clean surface to incorporate all of the coloring completely, and form into a disc shape, about 1-inch thick. Mix on low to incorporate the coloring into the dough fully (add more food coloring until you reach your desired shade of red). Step 3 Place the red food coloring in the bowl with the remaining dough.Wrap tightly with plastic wrap and refrigerate for 1 hour (or overnight). Step 2 Remove half of the dough from the bowl and form into a disc shape, about 1-inch thick.Scrape the bottom and sides of the bowl as needed. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Add the egg, vanilla and peppermint extract and mix well to combine. With a hand mixer (or stand mixer with a paddle attachment) on medium speed, beat until light and fluffy, 2-3 minutes. Step 1 Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer).Once cooled completely, candy cane cookies can be stored in an air-tight container in a single layer, between sheets of parchment paper, for up to 1 week at room temperature and up to 2 weeks in the refrigerator. How long can I store candy cane shortbread cookies? The heat of the cookie will melt the candy cane sprinkles slightly so that the candy sticks. If you're using crushed candy canes to decorate these candy cane cookies, it's best to sprinkle them over the top as soon as the cookies come out of the oven. Yes, when heated at any temperature over 300☏ for an extended period of time, candy canes will melt. You want the candy to get crushed evenly, rather than some pieces remaining large while others turn to dust. Watch where you are hitting the bag, though. Rap the bag gently with a rolling pin, the bottom of a small, heavy-bottomed skillet, or the flat side of a meat mallet. Unwrap the candy canes or peppermint candies and place them in a zip-top plastic bag in a single layer on a countertop. How do you crush candy canes for cookies? (Feel free to substitute other extracts if you like-such as almond or even lemon-in place of the peppermint.) Half of the dough is dyed red, before being twisted up with its plain counterpart and baked to buttery, tender perfection.įor more holiday, peppermint recipes, check out our candy cane cookies, chocolate-peppermint slice-and-bake cookies, or indulge in this easy peppermint fudge. They start with a classic shortbread cookie dough, flavored with a tiny bit of peppermint and vanilla extract. While candy cane cookies might look complicated, they're actually quite simple to make. The arrival of candy canes on grocery store shelves is a sure sign that Christmas time is here-or at least Christmas baking! Peppermint is a flavor that makes us nostalgic for the season and has been sprinkled throughout our cookie recipes throughout the years.
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