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Kitchen drawer

Candy Cane Cookies - Dorothy Farmer

Recipe

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Jennifer Crites: This cookie was a treat for me growing up and I have made it almost every year since I've been married. It's not Christmas for my kids without this favorite cookie. Janette Johnson: I remember making these cookies with Mom during the Holidays.

Ingredients

  • 1 cup soft shortening (half butter)
  • 1 cup sifted powdered sugar
  • 1 egg
  • 1.5 tsp almond flavoring
  • 1 tsp vanilla
  • 2.5 cups sifted flour
  • 1 tsp salt
  • .5 tsp red food coloring

Topping:

  • .5 cup sugar
  • .5 cup crushed candy canes or peppermint candy

Steps

  1. Heat oven to 375F. Mix well shortening, sugar, egg and flavorings. Mix flour, salt and stir in. Divide dough in half. Blend red food coloring into one half of dough. Roll 1 tsp each color dough on lightly floured board into two strips about 4 inches long. Place strips side by side and press lightly together and twist like a rope. Put on ungreased cookie sheet. Curve top down for handle of cane. Bake 9 minutes or until barely golden. Remove and while still warm, sprinkle with the topping mixture of the crushed peppermint and sugar. Success Tip: Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.
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