2 c Flour 1/4 c Packed brown sugar 2 ts Baking powder 1/2 ts Salt 1/2 c Margarine 1/4 c Chopped nuts 1 Egg, beaten 1/2 c Milk Red and Green decorator -Icing (optional) Powdered sugar for icing Grease a cookie sheet and set aside. Stir together flour, brown sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture just til moistened. On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape. Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown. Carefully remove to a wire rack to cool. Frost with decorator icing or with powdered sugar icing. Makes 10 candy canes. Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb) Drizzle over cooled candy canes.
An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie
An Easy Christmas CANDY CANE PIE, A delicious Creamy Peppermint Flavored Chocolate Crust Pie. Add this Candy Cane Pie to your holiday pie list. A fun, creamy, marshmallowy, peppermint flavored candy cane pie is so easy to make.
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Double Chocolate Candy Cane Cookies Recipe!
These are decadently rich, chocolatey cookies inspired by Australian cook Donna Hay. They have a distinct hint of festive peppermint from the candy cane pieces. Get the recipe here:
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Cherry Crescent Roll Candy Cane Recipe | The Sweetest Journey
How to make an easy dessert for Christmas using crescent rolls and cherry pie filling.
Ingredients: 2 Cans (8oz. each) Refrigerated Crescent Roll Dough 1 Can (21oz.) Cherry Pie Filling or Topping Powdered Sugar
Directions: 1. Place each crescent roll dough piece onto a parchment lined baking sheet in the shape of a candy cane, making sure the pieces overlap each other. Spoon the cherry filling into center. Fold the narrow part of the triangles over the cherry filling, pinching the dough together. Bake in a preheated oven at 375F for 15-18 minutes or until golden brown. Let stand 10 minutes, then dust with powdered sugar.
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