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Candy Cane Cookies

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  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Shortening 1⁄2 Cup (8 tbs)
  Confectioners sugar 1 Cup (16 tbs)
  Egg 1
  Almond extract 1 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Red food coloring 1⁄2 Teaspoon
  Peppermint candy 1⁄2 Cup (8 tbs), crushed
  Granulated sugar 1⁄2 Cup (8 tbs)

Heat oven to 375°.
Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings.
Blend in flour and salt.
Divide dough in half; blend food color into one half.
Shape 1 teaspoon dough from each half into 4-inch rope.
For smooth, even ropes, roll them back and forth on lightly floured board.
Place ropes side by side; press together lightly and twist.
Complete cookies one at a time.
Place on ungreased baking sheet.
Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown.
Mix candy and granulated sugar.
Immediately sprinkle cookies with candy mixture; remove from baking sheet.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4295 Calories from Fat 1780

% Daily Value*

Total Fat 202 g310.8%

Saturated Fat 85.4 g427.1%

Trans Fat 13.5 g

Cholesterol 453.4 mg151.1%

Sodium 2077.3 mg86.6%

Total Carbohydrates 578 g192.6%

Dietary Fiber 8.4 g33.8%

Sugars 294.1 g

Protein 40 g79.1%

Vitamin A 61.1% Vitamin C

Calcium 10.8% Iron 88.3%

*Based on a 2000 Calorie diet

Candy Cane Cookies Recipe