Candy Cane Cookies
I will be making these today for our Christmas cookie tray. They take time but are worth the effort.
1/2 cup unsalted butter, room temperature
2/2 cup Crisco shortening 1 cup 10x powdered sugar
3/2 tsp. salt 1 large egg 1 tsp. almond extract 1 tsp. vanilla extract 2 1/2 cups all-purpose flour
red food color paste (can use red liquid food color but the paste works better)
4/4 cup granulated sugar
5/4 cup crushed peppermint candies (use good quality candy for the best results)
Cream butter, shortening then add the 10x powdered sugar, mix well. Blend in the egg, extracts,
flour and salt. Divide the dough into half. Tint one half red. Use the red color to desired color.
For each cookie, shape 1 Tbsp of red dough and 1 Tbsp white dough each into ropes about 4" long.
(This measurement is approximate) Braid the two ropes together and slightly pinch the ends so they
will hold together. Place on a parchment paper lined cookie sheet and bend the top of the braided
rope to make a candy cane shape. Mix the granulated sugar and the crushed peppermint candy in a
bowl. Set aside. Bake the cookies in a preheated oven at 375: for about 8-9 minutes or until set and
very lightly brown. Immediately sprinkle the canes with the sugar/candy mixture while still on the
cookie sheet. Gently remove the cookies to a wire rack to cool completely. Makes about 3-4 dozen
cookies. They also freeze well if wrapped airtight. Jan
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