Crispy Candy Cane Cookies
|Powdered sugar||1 Cup (16 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Almond extract/Peppermint extract||1 1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs) (Gold Medal)|
|Red food color||1⁄2 Teaspoon|
|Crushed peppermint candy||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Heat oven to 375°.
Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla.
Stir in flour and salt.
Divide dough into halves.
Tint 1 half with food color.
For each candy cane, shape 1 teaspoon dough from each part into 4-inch rope.
For smooth, even strips, roll back and forth on lightly floured board.
Place 1 red and 1 white strip side by side; press together lightly and twist.
Complete cookies 1 at a time.
Place on ungreased cookie sheet.
Curve top down to form handle of cane.
Bake until set and very light brown, about 9 minutes.
Mix candy and granulated sugar; immediately sprinkle over cookies.
Remove from cookie sheet.