Cookies

Candy Cane Cookies

  • 1 cup Powdered sugar
  • 1/2 cup Butter or margarine
  • 12 cup Shortening
  • 1 Egg
  • 1 1/2 teaspoon Almond or peppermint extract
  • 1 teaspoon Vanilla
  • 2 1/2 cups Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Red food coloring
  • 1/2 cup Peppermint candy - crushed
  • 1/2 cup Sugar, granulated

    • Heat oven to 375°. Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint one half with food color.

    For each candy cane, shape 1 teaspoon dough from each color into a 4 inch rope. For smooth, even stripes, roll back and forth on lightly floured board. Place 1 red and 1 white strip side by side; press together lightly, andtwist. Place on ungreased cookie sheet;curve cookie top down to form a candy care shape. Bake until set and very lightbrown, about 9 minutes. Mix crushed candy and granulated sugar; immediately sprinkle over hot cookies. Remove from cookie sheet and cool on wire rack.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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