Candy Cane Cookies

Buttery almond-vanilla cookies twisted in red and white for a cheerful candy cane shape—crisp, tender, and perfect for gifting or holiday celebrations.

Recipe Information

Total Time:

Yield:

48 cookies

Ingredients

2½ cups all-purpose flour

1 teaspoon salt

½ cup shortening

½ cup butter, softened

1 cup powdered sugar

1 egg

1 teaspoon almond extract or ½ teaspoon peppermint extract

1 teaspoon vanilla extract

Red food coloring

Directions

In a bowl combine flour and salt; set aside.
In a large mixing bowl beat shortening and butter with an electric mixer on medium for 30 seconds. Add powdered sugar, egg and extracts. Beat until light and creamy. Beat in flour mixture until combined.
Divide dough in half. Add enough red food coloring to one portion to reach desired color; knead to evenly distribute color. Cover and chill dough for 30 minutes or until easy to handle.
Line cookie sheets with parchment paper. For each candy cane, shape 1 rounded teaspoon dough of each color into a 5-inch rope on a floured surface. Place one red and one white rope side by side; press together lightly, and twist. Place on prepared cookie sheet; curve twisted dough to form a candy cane shape. Place candy cane shapes 2 inches apart on cookie sheet. Chill shaped dough on cookie sheets for 15 minutes.
Preheat oven to 375°F. Bake cookies for 10 to 12 minutes or until set and very light brown. Cool cookies on a wire rack.

Candy Cane Cookies

Recipe Information

Ingredients

Directions

More Recipes

Related Categories

Your cart

Candy Cane Cookies

Recipe Information

Ingredients

Directions

More Recipes

Related Categories