Crispy Candy Cane Cookies Recipe
Ingredients
| Powdered sugar | 1 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Shortening | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| 1 1/2 teaspoons almond or peppermint extract | ||
| Vanilla | 1 Teaspoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Red Food Color | 1/2 Teaspoon | |
| Peppermint candy | 1/2 Cup (16 tbs), crushed | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
Directions
Heat oven to 375°.
Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla.
Stir in flour and salt.
Divide dough into halves.
Tint 1 half with food color.
For each candy cane, shape 1 teaspoon dough from each part into 4-inch rope.
For smooth, even strips, roll back and forth on lightly floured board.
Place 1 red and 1 white strip side by side; press together lightly and twist.
Complete cookies 1 at a time.
Place on ungreased cookie sheet.
Curve top down to form handle of cane.
Bake until set and very light brown, about 9 minutes.
Mix candy and granulated sugar; immediately sprinkle over cookies.
Remove from cookie sheet.
Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla.
Stir in flour and salt.
Divide dough into halves.
Tint 1 half with food color.
For each candy cane, shape 1 teaspoon dough from each part into 4-inch rope.
For smooth, even strips, roll back and forth on lightly floured board.
Place 1 red and 1 white strip side by side; press together lightly and twist.
Complete cookies 1 at a time.
Place on ungreased cookie sheet.
Curve top down to form handle of cane.
Bake until set and very light brown, about 9 minutes.
Mix candy and granulated sugar; immediately sprinkle over cookies.
Remove from cookie sheet.
Chef
