Christmas Candy Cane Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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These cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. Ingredients:
1/2 cup shortening |
1/2 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1-1/2 teaspoons almond extract |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon red food coloring |
1/2 cup peppermint candy, crushed |
1/2 cup sugar |
Directions:
1. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into one half. Cover and refrigerate both doughs for 2 hours or until easy to handle.
2. 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 ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets.
3. 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. Yield: 4 dozen.
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