Candy Cane Cookies

By pcoates

Ingredients

• 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 flour
• 1 tsp. salt
• 12 tsp. red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Stir together 1 cup sugar, the butter/shortening, milk, vanilla, almond extract, and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.