Candy-Cane Cookies
Candy-Cane Cookies
1 cup shortening
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups sifted enriched flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup cruched peppermint-stick candy
1/2 cup sugar
Mix together well the shortening, powdered sugar, egg, almond extract and vanilla. Sift together flour and salt. Add to shortening mixture. Mix well. divide dough in half. Blend into one half of the dough the red food coloring. Roll 1 teaspoon of each color dough into a strip about 4 inches long. Place strips of each color side by side. Press lightly together, and twist like a rope. Place on ungreased cookie sheet. Curve top down to form handle of cane. Sprinkle with a mixture of the crushed peppermint candy and sugar. Bake in a 375-degree oven for 9 minutes.
Yield: Abot 4 dozen cookies.
1 cup shortening
1 cup sifted powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups sifted enriched flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup cruched peppermint-stick candy
1/2 cup sugar
Mix together well the shortening, powdered sugar, egg, almond extract and vanilla. Sift together flour and salt. Add to shortening mixture. Mix well. divide dough in half. Blend into one half of the dough the red food coloring. Roll 1 teaspoon of each color dough into a strip about 4 inches long. Place strips of each color side by side. Press lightly together, and twist like a rope. Place on ungreased cookie sheet. Curve top down to form handle of cane. Sprinkle with a mixture of the crushed peppermint candy and sugar. Bake in a 375-degree oven for 9 minutes.
Yield: Abot 4 dozen cookies.
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