Two-Tone Twister Cookies
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9191 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 12 g12g carb |
| fibre | 00 fibre |
| chol | 16 mg16mg chol |
| sodium | 45 mg45mg sodium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 44 vit A |
| folate | 55 folate |
Candy cane-striped peppermint cookies in a variety of shapes add fun and flair to the platter.
Ingredients
- Sugar Cookie Dough recipe Sugar Cookie Dough recipe
- Red paste food colouring Red paste food colouring or green paste food colouring
- melted White chocolate , (optional)melted White chocolate or dark chocolate, (optional)
Preparation
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.)
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