Ingredients: |
Ingredients: ½ cup Crisco
½ butter, softened to room temperature
1 cup powdered sugar, sifted
1 egg, lightly beaten
1 teaspoon almond extract
1 teaspoon pure vanilla extract
2 ½ cups unbleached flour
1 teaspoon salt
red food coloring
red decorating sugar
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Directions: |
Directions:Preheat oven to 375º
Combine Crisco, butter, powdered sugar, almond extract, vanilla, and flour in a mixing bowl. Mix well. Divide the dough in half, which can be done by weighing the two balls on a food scale. Add food coloring to one portion, mixing well. Chill in the refrigerator for 1/2 hour. On a lightly floured surface, roll a teaspoonful of both plain and red dough into a 4 inch rope. Place ropes side by side; twist together carefully. Chill each candy cane 15 minutes. Roll the two-colored rope gently to make it one smooth piece of candy cane striped dough. Curve one end down to make the dough into a candy cane shape. Sprinkle with sugar. Repeat the process with the remaining dough.
Bake on parchment sheet covered cookie sheet for approximately 9 minutes, or until the edges begin to brown. |
Personal
Notes: |
Personal
Notes: This recipe was cut out of a Southern Living magazine. My goal was to have several colors, types, and shapes of cookies. It was particularly challenging when Jeffrey was little. The noise of the mixer was one of many "growler" noises which scared him to death. I had to wait until we were at my parents' house or until someone else was in our house to go with him into his room until the noise was over.
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