Raspberry-Frosted Canes

Raspberry-Frosted Canes

Enjoy these candy cane shaped cookies flavored with raspberries and topped with white baking chips - a delightful baked dessert.

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

3

dozen

3/4
cup granulated sugar
1
cup butter or margarine, softened
2
teaspoons vanilla
1
egg
3
cups Gold Medal® all-purpose flour
2
cups powdered sugar
3
tablespoons butter or margarine, softened
3
tablespoons raspberry-flavored syrup
2
to 3 teaspoons milk
3
or 4 drops red food color
1
cup white baking chips
1
teaspoon vegetable oil
  1. Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed until well blended. Beat in flour.
  2. Divide dough into 9 pieces. On floured surface, shape each piece of dough into 16-inch rope, slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths; place on ungreased cookie sheet. Bend 1 end of each cookie into candy cane shape.
  3. Bake 10 to 14 minutes or until bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  4. In small bowl, stir together powdered sugar, 3 tablespoons butter, the syrup, milk and food color. Spread on top and sides of cookies; let stand until set before drizzling with melted white chips.
  5. In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make stripes on cookies to look like candy canes. Let stand until frosting is set before storing.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Hang these pastel candy canes on a small artificial tree for a tasty tabletop decoration.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 180
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 50mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 16g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.