Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) (1 1/2 sticks) unsalted butter

  2. 1 cup(s) confectioners' sugar

  3. 1/4 teaspoon(s) salt

  4. 1 large egg

  5. 1 teaspoon(s) vanilla extract

  6. 2 1/3 cup(s) all-purpose flour

  7. 2 tablespoon(s) red cinnamon candies , crushed

  8. 6 peppermint starlight mints , crushed

Instructions Jump to Ingredients ↑

  1. In a large bowl, with mixer on low speed, beat butter, sugar, and salt until fluffy. Beat in egg and vanilla. Beat in flour. Divide dough between two bowls. Knead cinnamon candies into one bowl; knead mints into other. Refrigerate dough 30 minutes.

  2. Preheat oven to 350 degrees F. On lightly floured surface, for each candy cane, roll 1 rounded measuring teaspoonful of each kind of dough into 6-inch rope. Twist ropes together. Transfer to ungreased baking sheets. Curve one end to form candy cane. Bake 12 minutes until bottoms are lightly browned. Cool 5 minutes on baking sheets; transfer to racks to cool. Store in an airtight container up to 2 weeks.


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