Candy Cane Cookies
from Betty Crocker
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- 1 cup(s) shortening (1/2 butter) softened
- 1 cup(s) powdered sugar
- 1 egg
- 1 1/2 teaspoon(s) almond extract
- 1 teaspoon(s) vanilla
- 2 1/2 cup(s) sifted flour
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) red food coloring
- Mix togeth, shortening, powdered sugar, egg and extracts
- Sift toether and stir flour and salt.
- Divide dough into halves.
- Blend into one half the red food coloring
- Roll 1 teaspoon each color dough into a strip about 4 inches long. Place strips side by side, press lightly together and twist like a rope. Place on ungreased cookie sheet. Carve top down to form handle of cane. Bake about 9 minus (or until lightly browned) in quick moderate oven (375º). Remove with spatula from cooky sheet while warm and sprinkle with a mixture of 1/2 cup crushed peppermint candy and 1/2 cup sugar. Makes about 4 dozen cookies.
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Candy Cane Cookies Recipe at a Glance
- COURSE: Cookies