Candy Cane Cookies

  • ½ c. butter, softened

  • ½ c. shortening

  • 1 c. confectioners sugar

  • 1 egg

  • 1½ tsp. almond extract

  • 1 tsp. vanilla

  • 2½ c. Gold Medal flour

  • 1 tsp. salt

  • ½ tsp. red food color

  • Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners sugar, egg and flavorings. Blend in flour an salt. Divide dough in half, blend food color into one half. Shape 1 teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side, press together lightly and twist. Complete cookies one at a time. Place in ungreased baking sheet, curve top of cookie down to form handle of cane.

  • Bake about 9 minutes or until set and very light brown. If you wish, mix ½ cup crushed peppermint candy and ½ cup granulated sugar. Immediately sprinkle cookies with candy mixture, remove from baking sheet. About 4 dozen cookies.

Candy Cane Cookies
looked like a professional cookbook - THE WALL STREET JOURNAL

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