This is for you, Jenifer. :O)
Candy Cane Cookies
1/2 c. butter, softened
1/2 c. shortening
1 c. powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. gold medal flour
1 tsp. salt
1/2 tsp. red food color
Heat oven to 375. Mix butter, shortening, powdered sugar, egg & flavorings. Blend in flour & salt. Divide dough in half & blend food coloring into one half of the dough. Refrigerate dough for at least one hour. Shape 1 tsp. dough from each half into 4-inch rope. For smooth, even ropes, roll them back & forth on lightly floured board. Place ropes side by side, press together lightly & twist. Place in ungreased baking sheet, & curve top of cookie to form cane handle. Bake about 9 minutes or until set & very light brown. Mix 1/2 c. crushed candycane & 1/2 c. granulated sugar & sprinkle cookies immediately after coming out of the oven. Makes about 3 dozen.
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1 comment:
Awww, thank you. The part I have real trouble with is laying the dough side by side and twisting it together. How twisty do I need to get them, exactly? And what is the secret to the twisting? :)
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