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Candy Cane Cookies Recipe

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Guests will have a merry time munching these mild mint cookies. The cute crunchy candy canes are easy to form once you color the dough - just roll into ropes and twist together.

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36 Servings
Prep: 40 min. + chilling Bake: 15 min./batch

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/4 cup confectioners' sugar
1/2 cup milk
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/4 teaspoon salt
Green and red food coloring

Directions

In a bowl, cream butter, shortening and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Roll 1/2 teaspoonfuls of each color of dough into 3-in. ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets. Curve one end, forming a cane. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; carefully remove to wire racks. Yield: about 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 121 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 46 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

Candy Cane Cookies published in Quick Cooking November/December 1999, p9

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