candy cane cookies

Desserts

Candy Cane Cookies

To make these candy cane cookies smaller, use 1/2 teaspoon each of white and red dough for each cookie, and roll each rope to 2 inches long. Reduce the baking time to six to eight minutes. Finely crushed peppermint candy adheres well to the warm cookies.

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon red food coloring
  • 1/2 cup peppermint candy, crushed
  • 1/2 cup sugar

Directions

  • In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.
  • Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets.
  • Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

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