Cherry Lemon Candy Cane Cookies #Christmas #cookies


hese Red Maize Candy Cane Cookies are a softly sweet, artefact shortbread cake studded with dried cherries. They're an easy-to-make, fun-to-eat Yuletide cake with a blond, weaken in your spokesperson texture.

This recipe is modified from a fun Season cake depot, Just Sweetness Yuletide Cookies & Treats. Liz from Hoosier Homespun said she saw an ad for my reference, Just Cloying Stargaze Puffs, in a Christmas cooky publisher. So when I was shopping at Costco freshly, I couldn't stand buying a text.

There were lots of major ideas and recipes I welcome to try in the magazine, but the Cherry Maize Candy Canes truly appealed to me because I enjoy dehydrated cherries and they were fun, festive, and light to achieve.


  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 cup chopped dried cherries
  • Red cookie icing*


  1. Beat butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar, beating until light and fluffy. Add egg, lemon zest, and vanilla; beat until blended. Gradually add flour, beating until blended. Stir in cherries. Wrap dough in plastic wrap, and chill 2 hours.
  2. Preheat oven to 375°. Shape dough into 30 (5- x 1/2-inch) ropes. Place 2 inches apart on ungreased baking sheets; bend over tops of ropes to look like candy canes.
  3. Bake for 10 to 12 minutes or until edges of cookies begin to brown. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes.)
  4. Decorate candy cane cookies with icing.
  5. *I used Wilton Cookie Icing but you can make your own. Whisk together 3 tablespoons cherry juice, 1 1/2 cups powdered sugar, and 1/2 teaspoon red liquid food coloring in a small bowl until smooth.

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