Recipe by Oxmoor House January 1999


Recipe Summary test

about 4 dozen


Ingredient Checklist


Instructions Checklist
  • Beat butter and shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Stir in flavorings. Combine flour, baking powder, and salt; add to butter mixture, beating well. Remove half of dough from bowl. Add food coloring to dough in bowl, and mix until color is evenly distributed.

  • Working with half of each dough at a time, shape plain dough by teaspoonfuls into 4" ropes. (Cover remaining dough to prevent drying.) Repeat shaping with red dough. Place 1 red rope and 1 plain rope side by side; carefully twist together. Roll twisted ropes into 1 smooth rope; shape rope into a cane, and twist as needed to complete stripe design. Repeat with remaining dough. Chill 15 minutes.

  • Place cookie canes on ungreased cookie sheets. Bake at 375° for 8 minutes or just until cookies begin to brown. Cool slightly; carefully remove cookies to wire racks, using a wide spatula, and cool completely.


Christmas with Southern Living 1999