Candy Cane Cookies
Thea Hatfield
I have had this recipe for a long time and make them every Christmas. Everyone enjoys them. They are a bit finicky, but festive, especially if you like peppermint.
1/2 cup shortening
1/2 cup butter
1 1/2 tsp. almond flavoring
1 cup powdered sugar, sifted
2 1/2 cups flour
1 tsp. salt
1 egg
1/2 tsp. red food coloring
Topping:
1/2 cup peppermint stick, crushed
1/2 cup sugar
Combine sugar and peppermint stick in small bowl and set aside. Mix shortening, butter, almond flavoring, powdered sugar, flour, salt, and egg together. Divide mixture in half and color one half with red food coloring. Roll teaspoon or tablespoon amounts (depending on desired size of cookies) of each color into individual sticks then roll sticks together to form a striped cane. Bake at 375 degrees for 9 minutes or until lightly browned. Sprinkle with sugar/peppermint mixture while warm.
I have had this recipe for a long time and make them every Christmas. Everyone enjoys them. They are a bit finicky, but festive, especially if you like peppermint.
1/2 cup shortening
1/2 cup butter
1 1/2 tsp. almond flavoring
1 cup powdered sugar, sifted
2 1/2 cups flour
1 tsp. salt
1 egg
1/2 tsp. red food coloring
Topping:
1/2 cup peppermint stick, crushed
1/2 cup sugar
Combine sugar and peppermint stick in small bowl and set aside. Mix shortening, butter, almond flavoring, powdered sugar, flour, salt, and egg together. Divide mixture in half and color one half with red food coloring. Roll teaspoon or tablespoon amounts (depending on desired size of cookies) of each color into individual sticks then roll sticks together to form a striped cane. Bake at 375 degrees for 9 minutes or until lightly browned. Sprinkle with sugar/peppermint mixture while warm.
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