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    Candy Cane Cookies


    Source of Recipe


    Bev Avery-Betty Crocker Cook Book


    List of Ingredients


    • 1 cup shortening (half butter or margarine)
    • 1 cup sifted confectioners sugar
    • 1 egg
    • 1 1/2 t - almond extract
    • 1 t - vanilla
    • 2 1/2 cups flour
    • 1 t - salt
    • 1/2 t - red food coloring
    • 1/2 cup crushed pepermint candy
    • 1/2 cup sugar


    Instructions


    1. Heat oven to 375 degrees.
    2. Mix shortening, sugar, egg & flavorings thoroughly.
    3. Measure flour by sifting. Mix flour & salt & stir into shortening mixture.
    4. Divide dough in half. Blend food coloring into one half.
    5. Roll 4" strip (using 1 t - dough) from each color.
    6. For smooth, even strips, roll them back and forth on foured board.
    7. Place strips side by side, press lightly together and twist like ropes.
    8. Place on ungreased baking sheet and curve top to hook like a cane.
    9. Bake 9 minutes until lightly browned.
    10. While still warm, remove from baking sheet with spatula nad sprinkle with mixture of cany & sugar.
 

 

 

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