Christmas Candy Cane Cookies (Cookie Mix) recipe

Makes 4 dozen cookies

1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
2 to 3 drops red or green food color

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide dough in half. Stir food color into 1 half; mix well.

2. For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane.

3. Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): Decrease butter to 1/4 cup.

Nutrition Information: 1 Serving: Calories 60 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 5g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved