Candy cane-striped peppermint cookies in a variety of shapes add fun and flair to the platter.
- Portion size 36 servings
Ingredients
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
- Folate 5.0
- Vitamin A 4.0
