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Candy Cane Swirl Cookies Recipe

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This recipe for Candy Cane Swirl Cookies, by , 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!

Sara Henderson


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

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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