Search thousands of recipes reviewed by home cooks like you.

Candy Cane Cookies I

Candy Cane Cookies I

Dolores White

Dolores White

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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:
  • 38 mg
  • 13%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DBDCOOK
148

DBDCOOK

3/5/2009

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 use too much flour to do this or the colors will not stick together when you roll them together and twist. Use just enough to keep it from sticking to you or the counter. If you have trouble rolling them or they break easily when removed from the pan, make smaller ones. You decide the length when you cut them. After reading some later comments on these cookies, I felt a need to comment on eggs and butter. Whenever you bake the size of egg you use can make a BIG difference as well as butter vs margarine. Margarine has water in it which alters the recipe. Eggs, I generally use extra large (Costco eggs).

ATLMICHELLE
60

ATLMICHELLE

12/18/2009

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 breaking, use regular white sugar instead of the confectioners' in the recipe. It still yields a delicious delicate cookie, but the regular sugar makes a cookie just slightly chewy and alot stronger. I have never had them fall apart after doing this. Secondly, we never coat them in crushed candy canes. I don't feel that peppermint and almond extract really go together. We instead coat our candy canes with confectioners' sugar before serving. It just adds a little something extra and gives a nice presentation. Enjoy!

NJBAKER
32

NJBAKER

9/30/2003

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 for Christmas. Making the canes is a little labor intensive, but everyone loves them. I've also rolled them and made cut cookies (which Dad and brother don't like as well), and I've made part of the dough green to make wreaths. Thanks for posting!

Similar recipes