Candy Cane Cookies I

Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist.

• Calories: 287 Calories

Ingredients

• ½ cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup butter
• 1 teaspoon salt
• 2 ½ cups sifted all-purpose flour
• 1 cup sifted confectioners' sugar
• 1 ½ teaspoons almond extract
• ½ teaspoon red food coloring

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (180 degrees C).

Step 2

Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.

Step 3

Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.

Step 4

Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).