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Candy Cane Cookies Recipe

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Candy Cane Cookies image


This recipe for Candy Cane Cookies is from Mom's Christmas Cookies, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup shortening (half butter or margarine)
1 cup sifted confectioners' sugar
1 egg
1-1/2 tsp almond extract
1 tsp vanilla
2-1/2 cups all-purpose flour
1 tsp salt
1/2 tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar.


Mix shortening, sugar, egg, and flavorings thoroughly. Measure the flour by dipping method or sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4" strip (using 1 tsp dough roll dough) from each color. For smooth, even strips, roll them back and forth on a lightly floured board. Place strips side by side, press lightly together and twist together like a rope. For best results, complete cookies one at a time-if all the dough from one color is shaped first, the strips become too dry to twist. Place on ungreased cookie sheet. Curve top to form handle of cane.

Bake at 375 for about 9 minutes, until lightly browned.

Remove from sheet and while the cookies are still warm sprinkle them with the candy and sugar mixture.

Makes approximately 4 dozen canes.

Personal Notes:
Personal Notes:
This is another cookie from the Christmas of 1962. In 1973 I received a cookbook at a bridal shower that included this recipe. My first candy canes were rather ugly but I have gotten better; after 47 years, there should be some improvement!




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