Candy Stripe Twist Cookies – a delicious recipe with flour, baking powder, salt, butter, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together and set aside the flour, baking powder, and salt.
2
Cream butter and sugar til fluffy.
3
Beat in egg and oil of anise.
4
Sift in dry ingredients a third at a time, alternately adding with milk.
5
Stir until well blended.
6
Divide dough in half and tint one half pink.
7
Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
8
Place strips side by side, pressing ends together, then twist gently into a rope.
9
Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
10
Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
11
Cool on wire racks, then store between layers of waxed paper in cookie tin.
856
kcal
Calories
28
g
Fat
140
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/4 cups flour, 4 teaspoons baking powder, 1 teaspoon salt, 1/2 cup butter or 1/2 cup margarine, and more.
Yes, Candy Stripe Twist Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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