Candy Cane Cookies
Reprinted from Betty Crocker’s Cookbook
by Joan Zombek
½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1½ teaspoons almond extract
1 teaspoon vanilla
2½ cups Gold Medal Flour*
1 teaspoon salt
½ teaspoon red food color
½ cup crushed peppermint candy
½ cup granulated sugar
Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, sugar, egg and flavorings. Blend in flour and 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 on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture, remove from baking sheet.
Makes about 4 dozen cookies.
*If using Self-Rising Flour, omit salt. If using Wondra Flour, stir 2 tablespoons milk into butter mixture.
Source: Crocker, B. (1978) Betty Crocker’s Cookbook, p. 153.
