Peppermint Canes
Ingredients
Instructions
- In large bowl, beat butter, margarine and sugar with electric mixer until pale and fluffy.
- Beat in egg and peppermint extract. Stir in flour until blended.
- If dough is too soft to hold shape, chill 15 to 30 minutes.
- Using a pastry bag fitted with plain #4 tube, pipe dough in 4-inch cane shapes, 1 inch apart, onto ungreased cookie sheet.
- Bake at 400° for 8 to 10 minutes, until edges are light golden.
- Remove to rack to cool.
- Decorate with icing.
- Store airtight.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).