Christmas Baking: Candy Cane Cookies

If you like shortbread, and don’t mind a bit of peppermint and almond flavor, you should try these cookies. They’re really good and look so pretty on a tray of assorted Christmas cookies!

Candy Cane Cookies
1/2 c butter
1/2 c shortening (or margarine)
1 c. powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 c flour
1 tsp salt
1/2 tsp red food coloring
1/2 c crushed candy canes
1/2 c sugar

Mix first 6 ingredients. Stir in next 2. Divide dough in half. Blend food coloring into 1 half. In a separate bowl, mix the crushed candy cane and sugar and reserve for later (you won’t use all of this mixture, so feel free to make less, which means less candy canes to crush, which means less frustration).

Roll 2 – 2 1/2 tsp of each color into 6 inch strips. Place side-by-side and twist to look like a candy cane.



Bake at 375 for about 7-8 minutes (you definitely DO NOT want to overbake these; in fact, they really shouldn’t even get brown at all on top). Remove from cookie sheet while warm. Sprinkle candy cane mixture over warm cookies immediately.

fresh from the oven.

fresh from the oven.

Some other stuff about these cookies, since I just baked them:

– They are more delicate than they look, so handle with care!

– Because I don’t keep shortening or margarine in the house (and didn’t leave today because of a tiny ice storm last night, and I didn’t want to run errands with all 3), I just used a cup of butter instead of 1/2 cup butter and 1/2 cup shortening. The cookies turned out just fine, but a little crisper than normal. You’ll get a slightly chewier cookie with the 1/2 and 1/2 combo. They’re still good…and besides, I mainly make these because they look cute.

– It’s now the day after I baked them, and you know what? They taste even better today than they did yesterday.

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