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Christmas: Candy Cane Cookies

Source of Recipe

Gold Medal Century of Success Cookbook, 1979


List of Ingredients

1 cup powdered sugar
1/2 cup butter or margarine
1/2 cup shortening
1 each egg
1 1/2 teaspoons almond or peppermint extract
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy -- crushed
1/2 cup granulated sugar




Recipe

Heat oven to 375 degrees. Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint one half with food color.

For each candy cane, shape 1 teaspoon dough from each color into a 4-inch rope. For smooth, even strips, roll back and forth on lightly floured board. Place 1 red and 1 white strip side-by-side; press together lightly, and twist. Place on ungreased cookie sheet; curve cookie top down to form a candy cane shape. Bake until set and very light brown, about 9 minutes. Mix crushed candy and granulated sugar; immediately sprinkle over hot cookies. Remove from cookie sheet and cool on wire rack.