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Crispy Candy Cane Cookies

Holidaycooking's picture
<p><a href="http://www.flickr.com/photos/hlkljgk/4185070526/">Image Credit</a></p>
Ingredients
  Powdered sugar 1 Cup (16 tbs)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Shortening 1⁄2 Cup (8 tbs)
  Egg 1
  Almond extract/Peppermint extract 1 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs) (Gold Medal)
  Salt 1 Teaspoon
  Red food color 1⁄2 Teaspoon
  Crushed peppermint candy 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas

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