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Instructions. Preheat the oven to 350 degrees F. Beat together the shortening, butter, and add white sugar until light and creamy. Mix in the egg, egg yolk, corn syrup, and vanilla extract. Beat in the peppermint extract to taste. Add in the flour, baking powder, salt and crushed candy canes. Mix until just combined.

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Stir in flour mixture at low speed until dough forms. Scoop 1 tablespoon portions of dough and form into balls. Roll dough balls into candy cane-sugar mixture until fully covered. Refrigerate dough balls until firm, at least one hour. Heat oven to 375°F, with the racks at the upper-middle and lower-middle positions.

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Instructions. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for a few seconds to begin incorporating, then increase to medium speed and beat until light and airy—about 3 minutes. Scrape the sides and add the eggs and vanilla.

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Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat. In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of crushed candy cane. Set aside. Take a rounded teaspoon of dough from each color. Roll each piece into a rope, about 4 or 5 inches long.

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Step 1: In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and shortening. Then add the confectioners sugar, egg, and extracts. Step 2 Combine the flour and salt together in a separate bowl and then add it to the butter mixture. Blend on low speed until incorporated.

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Serve these Candy Cane Sugar Cookies at room temperature, or just out of the oven. Enjoy with a glass of milk or a cup of coffee. Store leftovers in an airtight container on the countertop and enjoy up to 5 days. Cookies can also be stored in the freezer and enjoyed up to 60 days.

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Combine flour, baking soda, and salt in a small bowl and set aside. In a large mixing bowl, beat butter and sugar together until light and fluffy. Beat in egg and vanilla extract until smooth. Stir in dry ingredients until just combined. Fold in chopped peppermint pieces. Cover bowl, and refrigerate for 30 minutes.

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Instructions. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper. In a medium sized mixing bowl, combine flour, salt, baking powder and baking soda. In a large bowl, combine sugar, light brown sugar and softened butter with a mixer until thoroughly combined.

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Bend the top over to form a candy cane shape. Place cookies 2" apart on baking sheets lined with parchment paper. Freeze cookie sheets for 30 minutes before baking. Preheat the oven to 350 degrees and bake cookies, one sheet at a time (leaving the other cookie sheets in the freezer) for 10-12 minutes.

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Instructions. To a large bowl, add the cookie mix, butter, egg, and stir to combine. Using a two tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough. Sprinkle on or dredge each mound of dough through sprinkles.

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Also, use granulated sugar anywhere that color might come into play. When macerating fruit, Palmer suggests using granulated sugar because cane sugar would produce a golden color.And you may prefer the more neutral look of granulated sugar when coating fruit in sugar or making candied fruit peel.

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Cane sugar is not a good source of vitamins or minerals. One teaspoon of unrefined cane sugar provides: 16 calories. 0 grams of fiber. 0 grams of protein. 0 milligrams of sodium. 0 grams of fat. 0.

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Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone mat. In a large bowl, beat the butter for about 15 seconds to break it up, and then slowly stream in the sugar while continuing to beat. Next, add the egg and peppermint extract and beat until combined.

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Instructions. 1. Combine flour, cornstarch, baking soda, baking powder and salt in a medium sized bowl and set aside. 2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready. 3.

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Using food processor grind candy canes to fine sugar consistency. Using electric mixer, beat butter, sugar, and candy cane sugar together until fluffy (about 4-5 minutes) Add eggs, egg yolk and vanilla, beat to combine. Add flour a bit at a time until all the flour is combined. Separate into 2 or 3 even pieces, wrap in plastic wrap and chill in.

Candy Canes 10 Things You Didn't Know The Feast

Cut 1 cup (2 sticks) of cold butter into ½ inch chunks. Process the butter and 1 cup of granulated sugar in the food processor until combined, about 30 seconds. Add in the egg mixture. Process until combined, about 10 seconds. Then add the flour mixture and process until all of the flour is combined, about 30 seconds.