Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box sugar cookie mix
- ½ stick butter, melted
- 1 egg
- ⅓ cup softened cream cheese
- ½ cup all-purpose flour, plus additional for surface
- red food coloring
- 1½ teaspoons peppermint extract
Directions
Preheat oven to 325°F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough.
Separate dough into 2 equal portions and place in 2 different bowls.
Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
To second bowl of uncolored dough, add peppermint extract and knead together.
On a floured work surface, shape each dough into balls and then roll each ball into ¼-inch-wide ropes, each about 6 inches long.
For each cookie,carefully twist some of the red and white ropes of dough together and shape into a candy cane.
Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes.
Transfer to a rack to cool before serving.
Category:Cathy's Recipes
Category:Christmas Cookies
Category:Cream cheese Recipes
Category:Peppermint extract Recipes