Spritz Candy Cane Cookies

Spritz Candy Cane Cookies
Spritz Candy Cane Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

dozen cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

7

servings

Ingredients

  • ¾ cup sugar

  • ½ cup shortening

  • ½ cup butter, softened

  • 1 teaspoon peppermint extract

  • 1 egg

  • 2 ¼ cups Gold Medal All Purpose Flour

  • ½ teaspoon baking powder

  • Dash salt

  • 6 drops red food color

  • 15 hard peppermint candies, finely crushed

Directions

1. Heat oven to 375 deg F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well. 2. Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color. 3. Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4 inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough. 4. Bake at 375F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.

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