Minutes Prep time: 30
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 peppermint candy canes
1 pkg (16 oz each) Duncan Hines® Dolly Parton's Sugar Cookie Kit
4 tablespoons melted butter
1 egg
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 3 mg | 0 |
| Carbohydrate | 32 g | 11% |
| Cholesterol | 26 mg | 9% |
| Total Fat | 7 g | 10% |
| Iron | 0 | |
| Calories | 191 kcal | 10% |
| Sodium | 157 mg | 7% |
| Protein | 2 g | 3% |
| Saturated Fat | 4 g | 19% |
| Sugars | 21 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray a large baking sheet with cooking spray. Unwrap candy canes and place in a zip top bag. Seal the bag and use a meat mallet or rolling pin to crush candy canes until fine. You should have about 3 tablespoons.
Pour crushed candy canes into large bowl. Stir in cookie mix, butter, and egg until well blended. *If your dough seems a little dry, add water 1 teaspoon at a time until dough is smooth. Divide dough evenly into 12 portions, about 1-1/2 tablespoons each. Roll into balls and place on baking sheet. Use your palm to flatten dough into 1-1/2-inch circles. Bake 12 to 14 minutes, until edges are lightly browned.
Remove cookies from oven and use a spoon to create a dimple in the center of each cookie about an inch wide. Remove cookies to wire rack to cool completely.
Cut a small hole in the corner of the frosting pouch. Fill the center of each cookie with frosting and decorate with sprinkles. Enjoy!
Candy Cane Thumbprints
