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Crispy Candy Cane Cookies

Holidaycooking's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3947 Calories from Fat 1750

% Daily Value*

Total Fat 198 g303.8%

Saturated Fat 43.1 g215.4%

Trans Fat 13.5 g

Cholesterol 211.5 mg70.5%

Sodium 2049.7 mg85.4%

Total Carbohydrates 501 g167%

Dietary Fiber 8.4 g33.8%

Sugars 250.2 g

Protein 39 g77.6%

Vitamin A 82.5% Vitamin C 0.18%

Calcium 8% Iron 86.2%

*Based on a 2000 Calorie diet

Crispy Candy Cane Cookies Recipe