Cream Cheese Candy Cane Cookies
1/4 cup butter, softened
3 ounces cream cheese, softened
1 large egg
1/4 teaspoon red gel or paste coloring
HEAT oven to 350°F. Combine butter, cream cheese and egg in large bowl; blend well. Add cake mix; mix until well blended. Divide dough in half. Add food coloring to half of dough; blend well for even red color.
MEASURE 1 teaspoon white dough and 1 teaspoon red dough for each cookie. Roll out each into 4-inch rope. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet; shape each to resemble candy cane.
BAKE 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets to cool.
High Altitude (above 3500 ft.):
ADD 1/4 cup flour to dry cake mix. Bake as directed above.
Serving Size (1 cookie), Calories 80 (Calories from Fat 30), Total Fat 4g (Saturated Fat 2g, Trans Fat g), Cholesterol 10mg, Sodium 115mg, Total Carbohydrate 11g (Dietary Fiber g, Sugars 7g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.