Candy Cane Cookies
Updated: Nov 30, 2019
These are so pretty and are always the most popular cookie on a tray of goodies during the holidays. The shortbread-like dough is light and tender and the little sprinkling of sugar on top adds just the right amount of extra sweetness. Kids love these!
Candy Cane Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup powdered sugar
1 1/2 tsp almond extract
1 tsp vanilla extract
2 3/4 cups flour
1 tsp salt
1 1/2 tsp red food color
1/4 cup sugar (for topping), plus a few additional drops of red food color
Heat oven to 375°
Mix together the butter, shortening, powdered sugar, egg and both extracts. Blend in flour and salt. Divide dough in half. Blend in red food color into one half.
Shape about 1 tsp dough from each half and roll to create a 4" rope. Place ropes side by side and gently press together and twist to create a swirled effect with the dough.
Place on an ungreased baking sheet and curve the top down to create a handle for the cane.
Bake for 8 minutes or until set. Place 1/4 cup of sugar into a small container with a lid, add a few drops of food color, cover and shake to distribute the coloring. Remove the cookies from the oven and sprinkle with the sugar while the cookies are piping hot. Allow to cool for a minute on the baking sheet before removing to wire racks.
Makes about 22 cookies
This recipe was adapted from one found in a Betty Crocker's cookbook from 1975. (Paid link, Amazon Associates.) My mom used this cookbook all the time when I was growing up so when I moved out I got one just like it, a little paperback version. That particular cookbook is full of so many treasures and many of the recipes, like this one, aren't found in later editions. I've been making this recipe since the mid-80s and it's easily the most requested holiday treat every year. XOXO