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Candy Cane Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)171.5435
Energy (kCal)8704.732
Carbohydrates (g)1430.6047
Total fats (g)263.5965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream together butter and sugar until smooth. | 2. Beat in egg, vanilla and peppermint extract. | 3. Stir together flour, baking powder and salt. | 4. Tint milk with either red or green food coloring. | 5. Alternately with milk (3 dry, 2 milk). Until smooth and pliable. | 6. Cover and chill for 4 hours or until firm. | 7. Cut into 48 pieces. | 8. With hands, gently roll one piece of each color into 4” rope. Place side by side and twist together. Put on cookie sheet and form cane. | 9. Bake at 375 F for 12-15 minutes. | 10. Notes: Make 2 batches of dough for 48 cookies, one green, one red. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 cups softened 2736.0 125.712 85.488 230.4
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    egg 2 143.0 0.72 12.56 9.51
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    peppermint extract 2 teaspoons - - - -
    flour 7 cups 4047.96 886.2378 65.807 15.7052
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    salt 1/8 teaspoon - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    red food coloring - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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