Candy Cane Cookies
1 c. shortening (half butter)
1 c. sifted confectioners’ sugar
1 1/2 tsp. almond extract
1 tsp. vanilla extract
2 1/2 c. all purpose flour
1 tsp salt
1/2 tsp. red food coloring
1/2 c. crushed (really fine) peppermint candy
1/2 c. granulated sugar
Heat oven to 375. Mix shortening, sugar, egg and flavoring thoroughly. Mix flour and salt: stir into shortening mixture. Divide dough in half. Blend food coloring into one half. Refrigerate overnight before rolling out. **Hint** Only take out a little dough at a time to work with because the dough is much easier to roll when it's cold.
Take 1 heavy tsp of dough and roll into ball. Then, roll the ball into a 4 inch strip from each color. Roll smooth, even strips. Place them side by side and twist together like a rope. Roll one cookie at a time so dough doesn’t dry out. Shape into candy cane on cookie sheet. Bake about 9 minutes. Immediately after bringing out of oven, sprinkle with mixture of peppermint and sugar (1 to 1 ratio).
Labels: Favorite Christmas Cookies