Candy Cane Cookies
These retro Betty Crocker Candy Cane Cookies are holiday classic. This is the ORIGINAL recipe, just like grandma use to make. They are a fun cookie that needs a spot on your cookie tray this year.
Servings: 40 cookies
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Shortening
- 1 cup Powdered Sugar
- 1 Egg
- 1 1/2 tsp Almond Extract
- 1 tsp Vanilla Extract
- 2 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Red Food Coloring
Instructions
- Preheat oven to 350.
- Beat butter and shortening together in a large bowl until fluffy.
- Add in powdered sugar and beat until blended.
- Add egg and beat.
- Add almond and vanilla extract. Scrape sides and beat until blended.
- In a separate bowl, whisk together flour and salt. Add to butter/shortening mixture.
- Divide dough in half.
- Add red food coloring to one half and stir until uniform.
- Use a piece of parchment paper to roll on.
- Take one teaspoon or red dough and one teaspoon of white dough and roll each into a 4 " long tube.
- Place tubes side by side and press together and twist to form stripes.
- Bend end over to make hook.
- Bake 9 minutes or until lightly browned.
- You can optionally combine 1/2 cup crushed peppermint candy and 1/2 cup sugar and sprinkle the tops of the cookies.
Notes
- Use BOTH butter and shortening. You need the shortening so the cookie keeps its twisted shape.
- If your dough seems to be breaking too much, chill it in the refrigerator for about 30 minutes. As the dough warms, it will be less workable.
- Do NOT Over bake. When you see the slightest of browning to the the cookie, remove it from the oven. Over baking will result in a dry crumbly cookie.
- Allow to completely cool before removing from the baking sheet.
Nutrition
Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 77IU | Calcium: 3mg | Iron: 0.4mg