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Candy Cane Cookies recipe

A fun-shaped cookie to delight young andold during the Christmas holiday.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Candy Cane Cookies

1/3 cup finely crushed hard peppermintcandies1/3 cup granulated sugar1/2 cup vegetable shortening1/2 cup butter, softened1 cup powdered sugar1 large egg, beaten1 teaspoon vanilla extract1 teaspoon almond extract2 1/2 cups all-purpose flour1 teaspoon kosher or sea salt1/2 teaspoon red food coloring

  • Preheat oven to 375°F (190°C).
  • Combine candy and 1/3 cup granulated sugarin a small bowl, mixing well. Set aside.
  • Cream shortening and butter in a largemixing bowl; gradually add 1 cup powdered sugar, beating untillight and fluffy. Add egg and extracts; beatwell. Stir in flour and salt until just mixed.
  • Divide dough in half; tint half of doughwith food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch long rolls on a lightlyfloured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve oneend down to resemble a cane. Repeat procedurewith remaining dough.
  • Place cookies on ungreased baking sheetsabout 2-inches apart and bake for 9 minutes or justuntil edges begin to brown.
  • Transfer cookies to wire rack to whilestill warm and immediately sprinklewith reserved peppermint candy/sugar mixture. Cool completely.

    Makes about 36 cookies.

    Nutritional Information Per Serving (1/36of recipe): 118.1 calories; 42% calories from fat; 5.6g totalfat; 14.2mg cholesterol; 72.5mg sodium; 12.3mg potassium; 15.9gcarbohydrates; 0.2g fiber; 9.3g sugar; 15.7g net carbs; 1.1gprotein.

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  • Comments

    1 Comment

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    For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.


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