1 (1 pound 1.5-ounce) pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 large egg
2 to 3 drops red or green food color
Heat oven to 375°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.
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.
Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
Makes 4 dozen cookies.
High Altitude (3500-6500 ft):
Decrease butter to 1/4 cup.
Special Touch Tip:
Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies.
Nutritional 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% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%, Exchanges: 1/2 Other Carbohydrate; 1/2 Fat, Carbohydrate Choices: 1/2.
Recipe and photograph provided courtesy of General Mills, Inc.