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Thursday, December 24, 2009

Candy Cane Cookies

Yep, that's even Mom's old green Kitchenaide mixer and Grama Faye's cermaic cookie presses.


I fondly remember making these cookies with Mom, perched on the counter or standing on a chair up against the counter in Reno. I made them with the kids today, to keep their hands busy - they loved rolling the dough into little snakes. I love their buttery texture. You could hang them from the tree, if they last that long and you don't think your resident animals will eat them.



1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup confectioners' (powdered) sugar

1 egg

1 1/2 teaspoons almond extract

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1/2 teaspoon red food color

Heat oven to 375 deg. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon (I used more like 2) dough from each half into 4" rope. For smooth, even ropes, roll them back ad forth gently on lightly floured board. Place ropes side by side; press together lightly and roll to twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane.

Bake about 8-9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies (in a dream world! - we got 2 dozen.)

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