GLAZED CANDY CANE COOKIES

Glazed Candy Cane Cookies image

Enjoy these candy cane shaped cookies flavored with raspberries and topped with white baking chips - a delightful baked dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 36

Number Of Ingredients 12

Ingredients

3/4 cup granulated sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
3 cups Gold Medal™ all-purpose flour
2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons raspberry-flavored syrup
2 to 3 teaspoons milk
3 or 4 drops red food color
1 cup white baking chips
1 teaspoon vegetable oil

Steps:

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed until well blended. Beat in flour.
Divide dough into 9 pieces. On floured surface, shape each piece of dough into 16-inch rope, slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths; place on ungreased cookie sheet. Bend 1 end of each cookie into candy cane shape.
Bake 10 to 14 minutes or until bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
In small bowl, stir together powdered sugar, 3 tablespoons butter, the syrup, milk and food color. Spread on top and sides of cookies; let stand until set before drizzling with melted white chips.
In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make stripes on cookies to look like candy canes. Let stand until frosting is set before storing.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 16 g, TransFat 0 g