Food & Drink Magazine

Candy Cane Cookies

By Monicairvine
Candy Cane CookiesYummy!  This is my fave of all times!  I love almond flavoring and peppermint and sugar all mixed together.  Don't let these scare you because they might look difficult.  They're really not.  Basically, it's a sugar cookie recipe with a little extra.  Then, you're making balls and rolling.  Pretty simple.  Here's the recipe.  These freeze really well, so you can make up to three months before Christmas. (The picture above is missing the sprinkles on top which are really important, see recipe below).
Candy Cane Cookies

1 c. shortening (half butter)
1 c. sifted confectioners’ sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 c. all purpose flour
1 tsp salt
1/2 tsp. red food coloring
1/2 c. crushed (really fine) peppermint candy
1/2 c. granulated sugar
Heat oven to 375.  Mix shortening, sugar, egg and flavoring thoroughly.  Mix flour and salt: stir into shortening mixture.  Divide dough in half.  Blend food coloring into one half.  Refrigerate overnight before rolling out.  **Hint** Only take out a little dough at a time to work with because the dough is much easier to roll when it's cold.
Take 1 heavy tsp of dough and roll into ball.  Then, roll the ball into a 4 inch strip from each color.  Roll smooth, even strips.  Place them side by side and twist together like a rope.  Roll one cookie at a time so dough doesn’t dry out.  Shape into candy cane on cookie sheet.  Bake about 9 minutes.  Immediately after bringing out of oven, sprinkle with mixture of peppermint and sugar (1 to 1 ratio).

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