Ingredients
| 1 cup | POWDERED SUGAR | | 1/2 cup | BUTTER or | | MARGARINE,SOFTENED | | 1/2 cup | SHORTENING | | 1-1/2 tsp. | ALMOND/PEPERMINT EXTRACT | | 1 tsp. | VANILLA EXTRACT | | 1 | EGG | | 2-1/2 cup | ALL-PURPOSE FLOUR | | 1/2 tsp. | RED FOOD COLOR | | 1/2 cup | CRUSHED PEPPERMINT CANDY | | 1/2 cup | SUGAR |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
HEAT OVEN TO 375F. MIX POWDERED SUGAR, BUTTER, SHORTENING, ALMOND EXTRACT, VANILLA AND EGG IN LARGE BOWL. STIR IN FLOUR. DIVIDE DOUGH IN HALF. TINT 1 HALF WITH FOOD COLOR. FOR EACH CANDY CANE, SHAPE 1 TEASPOON DOUGH FROM EACH HALF INTO 4-INCH ROPE BY ROLLING BACK AND FORTH ON LIGHTLY FLOURED SURFACE. PLACE 1 RED AND 1 WHITE ROPE SIDE BY SIDE; PRESS TOGETHER LIGHLY AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP OF COOKIE DOWN TO FORM HANDLW OF CANE. BAKE ABOUT 9 MINUTES OR UNTIL SET AND VERY LIGHT BROWN. MIX CANDY AND GRANULATED SUGAR; IMMEDIATELY SPRINKLE OVER COOKIES. REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES.
Similar Recipes
cookie, desserts, mint cookie