Candy Cane Cookies

Customer Rating: not rated

Yield: Makes about 4 dozen canes

Ingredients

1	cup	shortening (half butter or margarine)

1	cup	sifted confectioners' sugar

1		egg

1 1/2	teaspoons	almond extract

1	teaspoon	vanilla

2 1/2	cups	Gold Medal flour

1	teaspoon	salt

1/2	teaspoon	red food coloring

1/2	cup	crushed peppermint candy

1/2	cup	granulated sugar

Directions:

Heat oven to 375 degrees.

Mix shortening, sugar, egg and flavorings thoroughly. Measure flour by dipping method or by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4-inch strip (using 1 teaspoon dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time-if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar.

Note: If you use Gold Medal self-rising flour, omit salt.

Source: Betty Crocker's Cooky Book

Customer Comments

not rated

Marina C

“My grandchildren will be so surprised and happy that grandma has baked the candy cane cookies. I will be sending them out of state for them.”

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