• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Candy Cane Twists

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 2 c All purpose flour
  • 1/3 c Sugar
  • 1/4 ts Baking powder
  • 3/4 c Butter
  • 5 To 7 Tbsp. ice water
  • 1/2 ts Vanilla
  • 1/4 c Seedless raspberry jam

 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.



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