Festive Eggnog Peppermint Twists

Festive Eggnog Peppermint Twists

prep time

minutes
cook time

minute
servings
24

Ingredients













Cooking Instructions

1

Heat oven to 375. Using an electric mixer, beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat until well blended. Beat in egg, eggnog, vanilla and peppermint extract. Beat in enough flour to make a stiff dough. You may have to finish beating by hand if you are not using a heavy duty mixer.


2

Divide dough in half. Color half with red coloring and half with green by mixing in coloring pastes. Cover portions and refrigerate until easy to handle, at least 30 minutes.


3

Lightly flour a working surface and shape each dough portion into a 12-inch log. Cut each log into 24 portions (each 1/2-inch long). With your palms, roll each portion into a 6-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together, into either a wreath shape or a candy can shape. Repeat with remaining red and green ropes. Place on ungreased cookie sheets about two inches apart. Bake for 8 to 10 minutes. Cool on cookie sheets for one minute. Carefully transfer to wire racks and cool. Using a decorator tip, pipe the tube frosting to form bows on the wreaths and canes.


*You may use traditional liquid food coloring, but it will require a larger quantity to achieve the same vibrant colors.


Ingredients













Cooking Instructions

1

Heat oven to 375. Using an electric mixer, beat butter on high for 30 seconds. Add sugar, baking powder and salt. Beat until well blended. Beat in egg, eggnog, vanilla and peppermint extract. Beat in enough flour to make a stiff dough. You may have to finish beating by hand if you are not using a heavy duty mixer.


2

Divide dough in half. Color half with red coloring and half with green by mixing in coloring pastes. Cover portions and refrigerate until easy to handle, at least 30 minutes.


3

Lightly flour a working surface and shape each dough portion into a 12-inch log. Cut each log into 24 portions (each 1/2-inch long). With your palms, roll each portion into a 6-inch long rope. Place a red and green rope side-by-side. Twist one rope over the other, gently pressing the ends together, into either a wreath shape or a candy can shape. Repeat with remaining red and green ropes. Place on ungreased cookie sheets about two inches apart. Bake for 8 to 10 minutes. Cool on cookie sheets for one minute. Carefully transfer to wire racks and cool. Using a decorator tip, pipe the tube frosting to form bows on the wreaths and canes.


*You may use traditional liquid food coloring, but it will require a larger quantity to achieve the same vibrant colors.


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