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    Candy Cane Cookies Candy Cane Cookies

    Prep: 40 min - Chill: 4 hr - Bake: 12 min/batch

    1 cup sugar
    1 cup margarine or butter, softened*
    1/2 cup milk
    1 teaspoon vanilla
    1 teaspoon peppermint extract
    1 egg
    3 1/2 cups Gold Medal® all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 teaspoon red food color
    2 tablespoons finely crushed hard peppermint candy
    2 tablespoons sugar


    1. Stir together 1 cup sugar, the margarine, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

    2. Heat oven to 375.

    3. Stir together peppermint candy and 2 tablespoons sugar; set aside.

    4. For each candy cane, shape 1 rounded teaspoon dough from each half 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; curve top of cookie down to form handle of cane.

    5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet. Cool completely.

    Makes about 4 1/2 dozen cookies

    *(do not use spread or tub products)

    Nutritional Info per 1 Serving: 85 calories (35 calories from fat); 4 g fat (1 g saturated); 5 mg cholesterol; 60 mg sodium; 11 g carbohydrate (0 g dietary fiber); 1 g protein

    This recipe displayed with permission from General Mills, Inc.

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