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Title: Candy Cane Twists
Categories: Cookie
Yield: 48 Servings
| 2 | c | All purpose flour |
| 1/3 | c | Sugar |
| 1/4 | ts | Baking powder |
| 3/4 | c | Butter |
| 5 | To 7 Tbsp. ice water | |
| 1/2 | ts | Vanilla |
| 1/4 | c | Seedless raspberry jam |
Powdered Sugar Frosting
Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle.
Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice.
Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375 oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in decorating bag fitted with writing tip. Pipe frosting on light portions of each cane. Makes 48.
Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar and enough hot water ( 1 to 2 Tbsp.) to make of frosting consistency.
From: Better Homes and Gardens Christmas Cookies 1992 Shared By: Pat Stockett
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