Cooking Recipe Candy Cane Twists
Recipe Ingredients
Directions
Powdered Sugar Frosting
Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in
butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water
and the vanilla over part of the flour mixture. Gently toss with a
fork; push to side of bowl. Repeat with remaining water, a Tablespoon
at a time, till all is moistened. Form into a ball. Cover and chill
30 minutes or till easy to handle.
Divide dough into quarters. On a lightly floured surface, roll two
of the quarters into 12 x 4 inch rectangles. Spread each rectangle
with jam. Roll remaining quarters of dough into 12 x 4 inch
rectangles. Carefully place a plain rectangle over each rectangle
spread with jam. Trim edges even. Cut each rectangle into twenty four
4 x 1/2 inch strips. Twist each strip twice.
Shape each strip into a cane on a lightly greased cookie sheet. Bake
in a 375 oven for 10 to 12 minutes or till edges are firm and bottoms
are light brown. Cool on wire rack. Place powdered sugar frosting in
decorating bag fitted with writing tip. Pipe frosting on light
portions of each cane. Makes 48.
Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar
and enough hot water ( 1 to 2 Tbsp.) to make of frosting consistency.
From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat
Stockett