Candy Cane Cookies
 
i will be making these today for our christmas cookie tray. they take time 
but 
are worth the effort. 
 
1/2 cup  unsalted butter, room temperature
1/2 cup  crisco shortening
1 cup  10x powdered sugar
1/2 tsp  salt
1 large  egg
1 tsp  almond extract
1 tsp  vanilla extract
2-1/2 cup  all-purpose flour
  red food color paste (can use red liquid food color but the paste works
  better
1/4 cup  granulated sugar
1/4 cup  crushed peppermint candies (use good quality candy for the best
  results
 
cream butter, shortening then add the 10x powdered sugar, mix well. blend 
in the egg, extracts, flour and salt. divide the dough into half. tint one 
half red. use the red color to desired color. for each cookie, shape 1 
tbsp of red dough and 1 tbsp white dough each into ropes about 4" long. 
(this measurement is approximate) braid the two ropes together and 
slightly pinch the ends so they will hold together. place on a parchment 
paper lined cookie sheet and bend the top of the braided rope to make a 
candy cane shape. mix the granulated sugar and the crushed peppermint 
candy in a bowl. set aside. bake the cookies in a preheated oven at 375: 
for about 8-9 minutes or until set and very lightly brown. immediately 
sprinkle the canes with the sugar/candy mixture while still on the cookie 
sheet. gently remove the cookies to a wire rack to cool completely. makes 
about 3-4 dozen cookies. they also freeze well if wrapped airtight. jan 
 
-- 
(ID: 9538) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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