Candy Cane Cookies (Family)

These Peppermint & Coconut Cookies

are one of my favorite Christmas treats.

Ingredients:

1 1/2 cups butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/4 teaspoons peppermint extract

4 cups all purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup flaked coconut

2 teaspoons red food coloring

Method:

Cream together the butter and sugar. Beat in the eggs and extracts. Sift together the flour, salt and baking powder. Stir into the creamed mixture. Divide the dough in half. (Half equals 21 1/2 ounces.) Stir coconut into one portion. Blend the food coloring into the remaining dough. Cover and chill for 30 minutes or overnight.

Preheat oven to 375*. Divide each dough into 60 balls. (Keep 3/4 of each dough chilled until ready to use.) With hands, roll each ball into a 5 inch rope. For each cane, pinch together one end of a red rope and one end of a white rope. Twist the ropes together and pinch together remaining ends. Place on an ungreased or parchment lined baking sheet; curve to form a cane. Repeat with remaining balls. Bake for about 10 - 15 minutes. Makes 5 dozen.

Store in an airtight container in the refrigerator.

German Stollen Cake, Candy Cane Cookies,

Gourmet Chocolate Fudge & Pecan Cookies

and Chocolate Mint Cookies.

Note: When my children were younger, every year, I hosted a Saint Nicklaus party. Everyone who attended brought their favorite holiday cookie or candy. One year, my neighbor, Patrice, brought a tray of these cookies. Thankfully, she was nice enough to share the recipe with me!