Candy Cane Cookies
This recipe for Candy Cane Cookies has stood the test of time. And the kids love making And eating them. Enjoy these holiday favorites.
or Coconut oil
and 1/2 cups unsifted all purpose flour
red food coloring
or beet root powder
crushed peppermint candy cane
Preheat oven to 375 degrees.
In a large mixing bowl, cream butter, shortening, and 1 cup sugar until light and fluffy.
Add egg, vanilla and peppermint extract.
Stir flour and salt into butter mixture and beat until well combined.
Divide dough in half.
Stir red food coloring/beet root powder into one half of dough until well blended.
Roll 1 teaspoonful of each color dough into four inch rope.
Place 2 ropes side by side, press lightly together and twist.
Place on ungreased cookie sheets and curve top for the handle of the candy cane.
Bake 8 to 10 minutes or until lightly browned.
While cookies are baking, crush candy canes to equal 1/2 cup mixture and add 1/2 cup sugar.
While still warm, sprinkle with topping mixture. The warm cookie will cause the topping to slightly melt enough to adhere to candy cane.
Makes about 4 dozen cookies.
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