Candy Cane Cookies
½ cup butter, softened
2½ cups flour
½ cup shortening
1 teaspoon salt
1 cup confectioners sugar
Red food coloring
In a mixing bowl, cream together the butter and shortening with an electric mixer. Add confectioners sugar and blend. Add egg, almond extract, and vanilla and mix until well blended. Measure the flour in a separate bowl and mix in salt. Slowly mix the dry ingredients with the wet ingredients, scraping down the bowl as needed. Divide the dough in half in 2 bowls. Add a few drops of red food coloring to one half of thed ough. Mix in the food coloring until well blended and the color you desire. Cover both bowls with plastic wrap and allow the dough to chill in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees. Remove the chilled dough from the refrigerator. Here is the part our children like the best, since it’s like rolling play dough: For each cookie, make a rope of plain dough and a rope of red dough; twist the two ropes together and shape into a candy cane.
Place the cookies on a baking sheet lined with parchment paper and bake for about 9 minutes until lightly brown. Allow the cookies to cool on a cooling rack. Sprinkle with red sugar or confectioners sugar.
Thank you Laura Clark, for sharing this family favorite with us!
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