Candy Cane Cookies

Servings: 12 servings

INGREDIENTS

1 c POWDERED SUGAR
1/2 c BUTTER OR MARGARINE,SOFTENED
1/2 c SHORTENING
1 1/2 ts ALMOND/PEPERMINT EXTRACT
1 ts VANILLA EXTRACT
1 EGG
2 1/2 c ALL-PURPOSE FLOUR
1/2 ts RED FOOD COLOR
1/2 c CRUSHED PEPPERMINT CANDY
1/2 c SUGAR

INSTRUCTIONS

HEAT OVEN TO 375F. MIX POWDERED SUGAR, BUTTER, SHORTENING, ALMOND EXTRACT, VANILLA AND EGG IN LARGE BOWL. STIR IN FLOUR. DIVIDE DOUGH IN HALF. TINT 1 HALF WITH FOOD COLOR. FOR EACH CANDY CANE, SHAPE 1 TEASPOON DOUGH FROM EACH HALF INTO 4-INCH ROPE BY ROLLING BACK AND FORTH ON LIGHTLY FLOURED SURFACE. PLACE 1 RED AND 1 WHITE ROPE SIDE BY SIDE; PRESS TOGETHER LIGHLY AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP OF COOKIE DOWN TO FORM HANDLW OF CANE. BAKE ABOUT 9 MINUTES OR UNTIL SET AND VERY LIGHT BROWN. MIX CANDY AND GRANULATED SUGAR; IMMEDIATELY SPRINKLE OVER COOKIES. REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES.

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Tagged: cookies, desserts, mintcookies add tags

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