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Candy Cane Cookies

Candy Cane Cookies

Whoever thinks holiday spirit ends after December 25th should really try our quick and easy recipe for Candy Cane Cookies. Using a hint of peppermint extract and a few other delicious ingredients, these delightfully surprising cookies are so good you might start celebrating the season sometime in July.

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  • 3/4 cup (1‑1/2 sticks) butter or margarine
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • 2 cups sifted all‑purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)

How to make it

  1. Beat together butter and sugar until creamy.
  2. Blend in egg, vanilla and peppermint extract.
  3. Sift together flour, baking powder and salt; gradually add to creamed mixture. Stir in oats. Roll out dough between 2 sheets of waxed paper to form a 12 x 6" rectangle.
  4. Refrigerate several hours or overnight.
  5. Remove top sheet of waxed paper. Cut into 6 x 1/4" slices.
  6. Shape into ropes, twisting to form candy canes. Bake on ungreased cookie sheets in preheated moderate oven (375° F) 8 to 10 minutes.
  7. Cool on cookie sheets 1 minute before removing to wire racks. Decorate with confectioners’ sugar frosting and red hot cinnamon candies.

PEPPERMINT SUGAR TOPPING: Crush 12 round hard peppermint candies (or 6 small candy canes) in blender. Transfer to small bowl and add 3 tablespoons granulated sugar; mix well. Sprinkle on top of cookies immediately after removing cookie sheets from oven.
SNOWMAN COOKIES: Eliminate food colouring and peppermint extract. After twisting dough into ropes, shape each rope into a circle, pinching ends to seal. Stack three circles on top of one another on cookie sheet forming snowmen. Bake according to directions, increasing time by 2 to 3 minutes if needed. Transfer cookies to cooling racks and sprinkle with powdered sugar while warm. Cool.