Two-Tone Twister Cookies

Author: Canadian Living

Candy cane-striped peppermint cookies in a variety of shapes add fun and flair to the platter.

  • Portion size 36 servings

Ingredients

  • Sugar Cookie Dough recipe
  • red paste food colouring
  • green paste food colouring
  • white chocolate (optional)
  • dark chocolate (optional)

Method

Grease or line rimless baking sheets with parchment paper; set aside.

Tint half of the dough with desired food colouring; divide both halves into thirds. On lightly floured surface, roll each into rope slightly less than 1/2 inch (1 cm) thick. Twist together 1 plain and 1 coloured length to form two-tone rope. Roll together to seal. Cut into about 6-inch (15 cm) lengths. Shape into candy canes, sticks, S shapes or wreaths. Place, about 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through baking, for 8 to 10 minutes or until cookies are golden. Let cool on pans on rack for 1 minute. Transfer to rack; let cool completely. Dip into chocolate, if using. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 1 month.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 91.0
  • Total fat 4 g
  • Cholesterol 16 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Two-Tone Twister Cookies

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