Title: Candy Cane Cookies
Categories: Candy Cookie
Yield: 12 Servings
| 1 | c | POWDERED SUGAR |
| 1/2 | c | BUTTER OR MARGARINE,SOFTENED |
| 1/2 | c | SHORTENING |
| 1 1/2 | ts | ALMOND/PEPERMINT EXTRACT |
| 1 | ts | VANILLA EXTRACT |
| 1 | | EGG |
| 2 1/2 | c | ALL-PURPOSE FLOUR |
| 1/2 | ts | RED FOOD COLOR |
| 1/2 | c | CRUSHED PEPPERMINT CANDY |
| 1/2 | c | SUGAR |
HEAT OVEN TO 375F. MIX POWDERED SUGAR, BUTTER, SHORTENING, ALMOND EXTRACT,
VANILLA AND EGG IN LARGE BOWL. STIR IN FLOUR. DIVIDE DOUGH IN HALF. TINT
1 HALF WITH FOOD COLOR. FOR EACH CANDY CANE, SHAPE 1 TEASPOON DOUGH FROM
EACH HALF INTO 4-INCH ROPE BY ROLLING BACK AND FORTH ON LIGHTLY FLOURED
SURFACE. PLACE 1 RED AND 1 WHITE ROPE SIDE BY SIDE; PRESS TOGETHER LIGHLY
AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP OF COOKIE DOWN TO
FORM HANDLW OF CANE. BAKE ABOUT 9 MINUTES OR UNTIL SET AND VERY LIGHT
BROWN. MIX CANDY AND GRANULATED SUGAR; IMMEDIATELY SPRINKLE OVER COOKIES.
REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES.