- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 1 egg
- 1-1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon red food coloring
- 1/2 cup peppermint candy, crushed
- 1/2 cup sugar
- In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into one half. Cover and refrigerate both doughs for 2 hours or until easy to handle.
- Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets.
- Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks. Yield: 4 dozen.
Reviews for Christmas Candy Cane Cookies
"Made these for the first time after many years, so fun! I would add more almond extract next time just to amp up the flavour, but overall I was really happy how these turned out. You definitely need to chill the dough at least 2 hours otherwise it will just crack and crumble as you roll the cookies out."
"This is the original cookie cane recipe printed early on by Betty Crocker in one of their cookbooks. I got my copy of the book about 1974. This is the original no matter what else you read. I have tried different ways, as in adding peppermint, but my family vetoed it. LOL"