Day 3 of 25 Recipes of Christmas: Candy Cane Cookies

Here is the quintessential Christmas cookie. In our house, Christmas is not Christmas unless this cookie is on the plate. We used to put one of these cookies on Santa’s cookie plate on Christmas Eve.

Candy Cane Cookies

1/2 cup shortening
1/2 cup butter
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candies
1/2 cup sugar

Heat oven to 375 degrees. Mix shortening, butter, sugar, egg and flavorings thoroughly.

Mix flour and salt; stir into shortening mixture.

Divide dough in half. Blend food coloring into half of the dough. Roll a 4″ strip (using 1 tsp. dough) from color. For smooth even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like a rope. For best results, complete cookies one at a time – if all dough of one color is shaped first, strips become too dry to twist.

Place on ungreased baking sheet. Curve top to form the handle of a cane. Bake about 9 minutes, until lightly browned. While still warm, sprinkle with mixture of crushed candies and sugar.

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