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Candy Cane Cookies Recipe | |
American Cookie | |
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Ingredients:
1/3 cup finely crushed peppermint candy 1/3 cup sugar 1/2 cup shortening 1/2 cup butter, softened 1 cup sifted powdered sugar 1 egg, beaten 1 teaspoon vanilla extract 1 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon red food coloring
Directions:
Preheat oven to 375*F (190*C). Combine candy and 1/3 cup sugar in a small bowl, mixing well. Set aside. Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and extracts; beat well. Stir in flour and salt until just mixed. Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased baking sheets about 2-inches apart and bake for 9 minutes or just until edges begin to brown. Transfer cookies to wire rack to while still warm and immediately sprinkle with reserved candy mixture. Cool completely. Makes about 4 dozen cookies.
A fun cookie to delight the young and old during the Christmas holiday.
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