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2 Christmas Cookies Pictures

Candy Cane Cookies
Prep Time 40 Min
Total Time 6 Hr 0 Min


1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar


  1. Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt.
  2. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  3. Heat oven to 375ºF.
  4. Stir together peppermint candy and 2 tablespoon sugar; set aside.
  5. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface.
  6. Place 1 red and white rope side by side; press together lightly and twist.
  7. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  8. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies.
  9. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

White Chocolate Macadamia Cookies
Hands-On Time 30 min
Total Time 1 hr


2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
2 large eggs
2 teaspoons pure vanilla extract
2 cups white chocolate chips
1 cup salted macadamia nuts, coarsely chopped


  1. Heat oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  2. With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition.
  3. Add the vanilla and beat just until combined.Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix).
  4. Mix in the chocolate chips and macadamia nuts.
  5. Drop level tablespoonfuls of the dough onto ungreased baking sheets, spacing them 2 inches apart.
  6. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.
  7. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

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