Candy Cane Cookies
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Source: The Gold Medal Century of Success Cookbook: The Best Gold Medal Recipes of 100 Years, 1979.
1 cup powdered sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1-1/2 teaspoons almond or peppermint extract
1 teaspoon vanilla
2-1/2 cups Gold Medal all-purpose flour*
1 teaspoon salt (*if using self-rising flour, omit salt)
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 granulated sugar
Heat oven to 375 degrees. Mix powdered sugar, margarine, shortening, egg, almond extract and vanilla. Stir in flour and salt. Divide dough into halves. Tint one half with red food color. For each candy cane, shape one teaspoon dough from each part into a four-inch rope. For smooth even strips, roll back and forth on lightly floured board. Place one red and one white strip side by side, press together lightly and twist. This will take practice. Complete cookies one at a time. Place on ungreased cookie sheet. Curve top down to form handle of cane. Bake until set and very light brown, about nine minutes. Mix candy and granulated sugar and immediately sprinkle over cookies. Carefully remove from cookie sheet. Makes about 4 dozen cookies.