Candy cane cookies
Ingredients/Compontents of Candy cane cookies recipe
- shortening half butter or margarine - 1 c
- sifted confectioners sugar - 1 c
- egg - 1 item
- almond extract 1
- vanilla - 1 tsp
- all-purpose flour 2
- salt - 1 tsp
- red food coloring - 1 item
- crushed peppermint candy - 1/2 c
- granulated sugar - 1/2 c
How to make candy cane cookies
Heat oven to 375° (quick moderate). Mix shortening, sugar, egg and flavorings thoroughly. Measure flour by dipping method or sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll a 4-inch strip (using 1 teaspoon dough) of each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side; press lightly together and twist like rope. For best results, complete cookies one at a time. Place on ungreased baking sheet. Curve top to form handle of cane. Bake about 9 minutes until lightly browned. While still warm, sprinkle with mixture of peppermint candy and sugar. Makes about 4 dozen candy canes.
Rating:
Photos:
1. Whether easily to prepare this dish?
[+Add photo]
Rating
Appetizer
Time
