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Ingredients
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| powdered sugar (sifted): 1 cup |
| eggs: 1 |
| almond extract: 1 1/2 tsp |
| vanilla extract: 1 tsp |
| all-purpose flour (sifted): 2 1/2 cups |
| salt: 1 tsp |
| red food coloring: 1/2 tsp |
Candy Cane Cookies I
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (180 degrees C).
- 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.
- 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.
- 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).