Recipe(tried): Candy Cane Cookies (Betty Crocker)

Check out the Betty Crocker Cookie Book. I used that recipe for many years and noticed recently that the book has been rereleased. Hope this helps!

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Editor's note:

CANDY CANE COOKIES
Source: Betty Crocker Cookie Book.

1 cup shortening (half butter or margarine)
1 cup sifted confectioners' sugar
l egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups Gold Medal Flour*
1 tsp. salt
1/2 tsp. red food coloring
FOR TOPPING:
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Hear oven to 375 degrees F (quick moderate).

Mix shortening, sugar, egg, and flavorings thoroughly.

Measure flour by dipping method or by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4-inch strip (using 1 tsp. dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time - if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar.

*If you use Gold Medal Self Rising Flour, omit salt.

Makes about 4 dozen canes