Candy Cane Twists
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Candy Cane Twists
  Candy    Cookies    Christmas  
Last updated 6/12/2012 12:42:49 AM. Recipe ID 1842. Report a problem with this recipe.
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      Title: Candy cane twists
 Categories: Cookies
      Yield: 48 Servings
      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
  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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Recipe ID 1842 (Apr 03, 2005)

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