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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Candy Cane Cookies Recipe

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This recipe for Candy Cane Cookies is from The bonnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup shortening (half butter)
1 cup sifted confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups sifted flour
1 tsp. salt
1/2 tsp. red food coloring
Directions:
Directions:
Preheat oven to 375º.

Mix together thoroughly the shortening, confectioners sugar, egg, extract and vanilla. Sift together and stir in the flour and salt. Divide dough into halves. Blend the red food coloring into one half.

Roll 1 tsp. each color dough into a strip about 4-in. long. Place strips side by side, press lightly together and twist like a rope. Place on ungreased cookie sheet. Curve top down to form a handle of a cane.

Bake about 9 minutes. Remove with a spatula from cookie sheet while still warm and sprinkle with a mixture of 1/2 cup crushed peppermint candy and 1/2 cup sugar. Makes about 4 dozen cookies.

TIP: Smooth rolls can be made by rolling small strips back and forth on a lightly floured board. Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become to dry to twist.
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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