On the third day of Christmas,
My true love sent to me
Three Candy Cane cookies,
Two Toffee Squares
And Spritz Cookie shaped like a Christmas tree.
These cookies take a bit of time to make, but are worth it. They have a nice buttery crispness and the crushed peppermint candy topping adds a nice crunch.
Candy Cane Cookies
Makes about 4 dozen
- 1 cup shortening (half butter)
- 1 cup sifted confectioner’s sugar
- 1 egg
- 1 1/2 tsp almond extract (clear, preferably)
- 1 tsp vanilla (clear, preferably)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp red food coloring
- 1/2 cup crushed peppermint candy
- 1/2 cup granulated sugar
- Preheat oven to 375.
- Mix shortening, sugar, egg, and flavorings thoroughly.
- Combine flour and salt; stir into shortening mixture.
- Divide dough in half. Blend red food coloring into half of the dough.
- Roll 4-inch strips (using 1 tsp dough for each) from each color (plain dough and red). For smooth, even strips, roll them back and forth on a lightly floured surface.
- Place the strips side-by-side, lightly press together, and twist like rope (see photo above). For best results, complete cookies one at a time – if all the dough of one color is shaped first, the strips may become too dry to twist.
- Place on ungreased cookie sheet. Curve tops of twists to form handle of cane.
- Bake about 9 minutes, or until lightly browned and firm. While still warm, sprinkle with mixture of crushed peppermint candy and sugar.
Cool completely. Store in sealed containers or these fun candy cane bags.