Candy Cane Cookies I Good Recipes

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Candy Cane Cookies I

"Make one whole cookie at a time. If the dough of 1 colour is shaped first, the little rolls come to be to dry to curve."

Ingredients :

half of cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 half teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
half teaspoon purple food coloring

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, blend flour and salt and add to shortening mixture. Divide dough in half.
Blend crimson meals coloring into one 1/2. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into four inch strips. Place strips side via aspect and press lightly collectively and twist like a rope. Curve top of rope right down to appear like the take care of of a candy cane.
Bake nine mins or until gently browned. Remove while still heat. Sprinkle with 1/2 cup overwhelmed peppermint stick sweet and half cup sugar (optionally available).

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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