Candy cane cookies #1

Yield: 48 Servings

Measure Ingredient
½ cup Butter or margarine; softened
½ cup Shortening
1 cup Confectioners' sugar
1 \N Egg
1½ teaspoon Almond extract
1 teaspoon Vanilla
2½ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Red food color
½ cup Crushed peppermint candy
½ cup Granulated sugar

From: Susan Moyers Porter <sporter@...> Date: Sat, 16 Dec 1995 09:46:50 GMT Yield: about 4 dozen cookies, from Betty Crocker's Cookbook c. 1973 Heat oven to 375. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half, blend food coloring into one half.

Shape 1 teaspoon dough from each half into 4" 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 on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mic candy and granulated sugar. Immediately sprinkle cookies with candy mixture. Remove from baking sheet.

OR replace almond and vanilla extracts with 2 teaspoons peppermint extract.

Eliminate candy sprinkle after cooking.



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