Makes 8
Get into the festive spirit with some Chistmassy baking. These cute little candy cane cookies have a buttery, sweet flavour – perfect with a hot cup of tea during those cold winter nights!
Ingredients
- 230g butter or margarine, softened
- 100g cream cheese, softened
- 100g sugar
- 10ml (2tsp) vanilla extract
- 250g all-purpose flour
- Red paste food colouring
- Green paste food colouring
Method
- In large bowl, beat butter and cream cheese until smooth. Add sugar and vanilla and beat until fluffy. Gradually beat in flour until blended. Split the dough into thirds – leave one third plain, knead red food colouring into the second third and green food colouring into the final third.
- Fill a cookie press fitted with a star tip or piping disk with equal amounts of all three colours of dough, lengthwise side by side. Press dough in 5-inch strips, 1 1/2 inches apart on an un-greased large baking sheet. Bend 1 end of each strip to the shape of a candy cane.
- Bake cookies at 350F/175C/gas mark 4 for 12 to 14 minutes or until lightly browned on bottom. Allow to cool on a cookie sheet for 3 minutes. Carefully transfer cookies to wire rack to cool completely.
Tip: If you don’t eat them all at once, your cookies will stay fresh for 2 weeks if you store them in a tightly covered container at room temperature.
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