Candy Cane Cookies
Yield: Approx. 2 dozen
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup confectioners sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla
2 1/2 cup flour
1 teaspoon salt
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar
Cream together butter or margarine and shortening, blend in
confectioners sugar. Mix in egg, almond and vanilla extracts. Work
in flour and salt. Divide dough in half and mix red food color into
one half.
Chill overnight. Taking approx. 1 teaspoon full of each color, roll
into 3 inch long ropes, about 1/4 inch in diameter.
Wrap ropes around each other in candy cane pattern, place on an
ungreased cookie sheet in the shape of a candy cane. (These will
spread some so leave some room between cookies.)
Bake in a 375 degree oven for 9 minutes. Combine the crushed
peppermint candy with the granulated sugar and sprinkle over cookies
warm from the oven. |