Candy Cane Cookies I recipe

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Ingredients

½ cup butter
½ cup shortening
1 cup sifted confectioners' sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon red food coloring

Nutrition Info

287.3 calories
carbohydrate: 30.4 g
cholesterol: 35.8 mg
fat: 16.9 g
fiber: 0.7 g
protein: 3.3 g
saturatedFat: 7.2 g
servingSize: -
sodium: 254.8 mg
sugar: 10.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.

  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.

  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Recipe Yield

2 dozen

Recipe Note

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

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