Candy Cane Cookies

  • Prep Time: 15 mins
  • Total Time: 24 mins
  • Servings: 48

    • About This Recipe

    “The peppermint/sugar mixture on top of these cookies are a nice finishing touch.”

    Ingredients

  • 1cupshortening
  • 1cuppowdered sugar
  • 1egg
  • 1 1/2 teaspoonsalmond extract
  • 1teaspoonvanilla
  • 2 1/2 cupsall-purpose flour
  • 1teaspoonsalt
  • 1/2 teaspoonred food coloring
  • 1/2 cupcrushed peppermint candy
  • 1/2 cupgranulated sugar

    • Directions

  • Heat oven to 375 degrees.
  • Mix the crushed peppermint candy and granulated sugar together and set aside.
  • Mix shortening, sugar, egg and flavorings together.
  • Add flour and salt and mix.
  • Divide dough in half.
  • Add food coloring to one half and mix well.
  • Make one cookie at a time by: Rolling a 4″ strip (use about 1 tsp of dough) from each color.
  • Place strips side-by-side, press lightly together and twist like a rope.
  • Place on ungreased baking sheet.
  • Curve top down to form handle of the cane.
  • Bake about 9 minutes.
  • Remove from baking sheet.
  • While still warm sprinkle with the candy/sugar mixture.

    • Reviews

  • “I have been making these delightful cookies for my family for the past 30 years.I believe I orignally found this recipe in the Betty Crocker Recipe Cookbook.Once you have made these cookies for your little ones, they will become an instant tradition in your home too.As any good recipe may be, a little time consuming. but definiately worth the effort!”

  • “I also used half butter/shortening.These just melt in your mouth.Are definately worth the extra time.I will be adding these to my Christmas collection.The only thing different I might do is add a bit of peppermint extract to give off a little more peppermint flavor.”

  • “These are so good that I’ve had to make four batches so far this year.I used half butter, half shortening in the cookies. For the sugar sprinkle, I cut the sugar in half and put the mixture through my blender until it was a fine powder.I also found that if I baked the cookies on parchment paper, i could easily retrieve the excess sugar sprinkle after the cookies cooled.They are more time consuming than many cookies, but definately worth it!”

  • “My family could not taste the peppermint at all. But the cookies do taste wonderfully rich and smooth!! 5 STARS if made this way:Roll out the 2 colors of dough separately, layer the red on top of the white, roll them up together, slice and bake.Skip the peppermint candy.”

  • “I will make these again but with only 1/2 a teaspoon of salt. It’s a great recipe but too salty for my taste. Thanks for posting it!”

  • “I’ve been making these for years and my family and friends love them! I sometimes have a little trouble getting them to twist just right, butotherwise, they’re pretty easy and tasty.”

  • “My friend’s mom always made these cookies at Christmas, so when I moved away I asked her for the recipe. I was going to post it, but I found it here and figured I had to review it. These are my FAVORITE holiday cookies, they just melt in your mouth and the peppermint on top is the best part! I like the previous reviewer’s idea of adding a little peppermint extract, I’ll try that next Christmas.”

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