Heat oven to 375 degrees. Cream together butter, shortening, powdered
sugar, egg, almond extract, and vanilla. Blend in flour and salt.
Divide dough in half. Thoroughly blend red food coloring into one
half of the dough.
Shape 2 tsp. dough from each color into 4-inch long ropes by rolling
them with the palm of your hand on a floured surface. Place a red
rope and a white rope side by side on the board. Press together
lightly and twist. Transfer to ungreased cookie sheet and form a
curve on one end of the cookie to form the hook of the candy cane.
Complete cookies one at a time. If dough gets too soft to work with
place in freezer for 10 minutes to chill.
Bake 9 minutes or until set and very light brown. Sprinkle cookies with
granulated sugar immediately when you remove them from the oven. Cool
on wire racks.
Originally Submitted
12/23/2009
0 Out of 5 from
0 reviews
You can add this Candy Cane Cookies recipe to your own private DesktopCookbook.
