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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Candy Cane Swirl Cookies Recipe

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This recipe for Candy Cane Swirl Cookies is from Cookie Walk Recipes 2018, 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:  
1/2 cup shortening
1/2 cup butter
3 cups flour
1 cup sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp peppermint extract
1/2 tsp red food coloring
Directions:
Directions:
Beat the shortening and butter for 30 seconds. Add about half of the flour, sugar, egg, milk, vanilla, baking soda and salt. Beat till combined, add the remaining flour mixture. Mix well.
Divide dough in half. Set one portion aside. To the remaining portion, knead in peppermint extract and the food coloring.
To shape dough, roll out each portion of dough between 2 sheets of waxed paper from plain and pink doughs. Invert plain dough on top of pink dough. Peel off waxed paper. Roll up jelly roll style. Cut roll in half, crosswise. Wrap and chill for 4-24 hours.
Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake in a 375 degree oven for 8-10 minutes. Remove cookies and cool on a wire rack.

 

 

 

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