Candy Cane Cookies I

Candy Cane Cookies I

62

"Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist."

Ingredients

{{adjustedServings}} servings 287 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
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Reviews

62
  1. 78 Ratings

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I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not u...

I have been making these cookies since I was a little girl. My family has made a couple changes to the recipe through the years though. First, if you are having problems with the cookies break...

This is the recipe my mom and I used as a child. We had lost it and tried to replicate it, but it was never quite the same. My father and brother start nagging me in October to make candy canes...