Thursday, November 19, 2009

candy cane cookies

1/2 C Butter or margarine, softened

1/2 C Shortening

1 C Confectioners' sugar

1 Egg

1 1/2 tsp Almond extract

1 tsp Vanilla

2 1/2 C All-purpose flour*

1 tsp Salt

1/2 tsp Red food color

1/2 C Crushed peppermint candy

1/2 C Granulated sugar

If using self-rising flour, omit salt. If using quick-mixing flour, stir 2 tablesppons milk into butter mixture.

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.

About 4 dozen cookies

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