Butter stick/3/4 cup butter flavor all-vegetable shortening
All purpose flour
1 3⁄4 Cup (28 tbs)
Peppermint candy canes
2⁄3 Cup (10.67 tbs), crushed
Heat oven to 375°F Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda.
Mix into creamed mixture at low speed just until blended.
Stir in crushed candy.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased baking sheet.
Bake one baking sheet at a time at 375°F for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.