Candy Cane Cookies
- 1/2 cup shortening
- 1/2 cup butter or margarine
- 1 cup sifted powdered sugar
- 1 egg, beaten
- 1 1/2 tsp. peppermint or almond extract
- 1 tsp. vanilla
- 1 tsp. salt
- 2 1/2 cups sifted flour
- 1/2 tsp. red food coloring
- 1/2 cup crushed peppermint candy, opt.
- 1/2 cup sugar, opt.
Cream shortening, butter and sugar. Add egg, flavorings and salt. Blend in flour gradually. Divide dough into 2 portions. Leave one portion as is; add red food coloring to second portion. Using about 1 teaspoon of dough, roll into a strip about 4 inches long. Place red strip beside uncolored strip, press together lightly, twist like a rope. Place on ungreased cookie sheet and curve one end like a candy cane. Bake at 375 degrees F (preheated) for 8-10 minutes until lightly browned. Remove from cookie sheet while still warm and sprinkle with the crushed candy-sugar mixture.
By Robin from Washington, IA
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