Candy Cane Snickerdoodles
2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
Red food coloring
Preheat oven to 400 degrees. Combine sugar, butter, vanilla and eggs; mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt; blend well. Take half of mixture and place in separate bowl. Add 5 drops of red food coloring into one bowl and mix well. Shape a spoonful dough from each half into a 4 inch rope. Place the two ropes side by side; press together lightly and twist. Curve top of cookie down to form handle of candy cane. Combine 2 tablespoons sugar with 2 teaspoons ground cinnamon. Carefully dip candy canes into cinnamon mixture and cover with cinnamon. Place cookies on ungreased cookie sheet and bake 8-10 minutes or until set. Remove from cookie sheet immediately after removing from the oven. Place on cooling rack.
Number of Servings: 2-4 dozen
You can alter the size of candy canes by using more or less dough. They’re also amazingly good if you dip in Christmas sprinkles.