Monday, December 19, 2011

Candy Cane Cookies

1 C. Butter
1 C. Shortening
2 C. Powdered (confectioner's) Sugar
2 Eggs
3 tsp. almond extract
2 tsp. vanilla
Mix the above ingredients until smooth.
5 C. Flour
2 tsp. Salt
Red food coloring (after dough is divided)
Crushed candy canes (to sprinkle on top of frosted cookies)

Divide dough in half.  Blend red food coloring into one half of the dough.
Shape a teaspoon of white and a teaspoon of red into rope shapes by rolling back and forth on floured board.  (works best on a wood board)  Press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane. 
Bake about 9-11 minutes or until set and very light brown.  Do not over bake, but they will fall apart if you don't bake long enough. 

Make a butter cream frosting, frost cooled cookies, and then immediately sprinkle with crushed candy canes.

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