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Cookies: Candy Cane Cookies

Source of Recipe

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List of Ingredients

1 -1/4 cups granulated sugar
1 cup Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons all-purpose flour, divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon red food color
1/4 teaspoon pepermint extract



Recipe

Combine sugar and Butter Flavor Crisco in a large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough in half. Add red food color and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate several hours or overnight.
Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.
Roll 1 rounded teaspoonful of plain dough with hands into a 6-inch rope on lightly floured surface. Repeat, using 1 teaspoonful red dough.
Place ropes side by side. Twist together gently. Pinch ends to seal. Curve one end into the "hook" of a candy cane. Transfer to ungreased baking sheet with large pancake turner. Repeat with remaining dough. Place cookies 2 inches apart.
Bake one baking sheet at a time at 375ºF for 7 to 9 minutes, or until just lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.