Low Cal Cookie Recipe Candy Cane Sticks

1 tube (16.9 ounces) refrigerated sugar cookie dough


1/2 cup finely crushed peppermint candy canes

1/2 teaspoon peppermint extract

3/4 cup all-purpose flour

3/4 cup confectioners' sugar

Heat oven to 350°F. Line a large baking sheet with nonstick foil. Set aside. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients. Break off a level teaspoon of dough and roll into a 4-1/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches. Bake at 350°F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool. Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.





Note: I noticed that peppermint sugar can be bought at our local Wal-mart in the bakery aisle  If you cannot find peppermint sugar, you can crush candy canes and use those instead: You will need 1/4 cup crushed canes for the dough and 1/4 cup to make the stripes (8 canes total).



recipe source : parents online