This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
Cut roll of cookie dough in half. Place each half in a large mixing bowl. In one bowl add 1/4 cup flour and peppermint extract. Mix well.
In the second bowl add 1/4 cup flour and enough food coloring to make the dough red. Mix well.
Shape both white and red dough into ropes 8 inches long and about 1/4-inch in diameter. To shape Candy Canes, place one rope of red dough and white dough next to each other on an ungreased baking sheet. Gently twist them together and shape into a candy cane.
Bake in a preheated oven for8 to 10 minutes until very lightly browned around the edges.
Gently remove from baking sheet and cool on racks.
