Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
CANDY CANE COOKIES (makes about 4 dozen cookies)
½ c butter or margarine, softened ½ c shortening 1 c confectioner's sugar 1 egg 1½ tsp almond extract 1 tsp vanilla extract 2½ c flour 1 tsp salt ½ tsp red food coloring For topping (if desired): ½ c crushed peppermint candy and ½ c granulated sugar, combined
Mix butter, shortening, confectioner's sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half. Blend food coloring into one half.
Shape 2 tsp of dough from each half into a 4 inch-rope. For smooth, even ropes, roll them back and forth on a lightly floured board. Place ropes side by side; press together lightly and twist.
Place on an ungreased baking sheet; curve top of cookies down to form handle of cane. Bake at 375 〫 about 9 minutes or until set and very light brown. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
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