Tuesday, December 23, 2008

Candy Cane Cookies

I absolutely love this recipe! I can remember making them as a little girl, except back then our candy canes were always a little bit lop-sided!

Candy Cane Cookies
Betty Crocker Recipe Card Library

1/2 cup butter/margarine, softened
1/2 cup shortening
1 cup confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt (I usually don't add this much)
1/2 teaspoon red food color

Heat oven to 375 degrees.

Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Belnd 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 of cookie down to form handle of cane.

Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.

Yield: 4 dozen cookies.

Merry Christmas, family and friends.

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