Classic Candy Cane Cookies
  • ½ cup shortening
  • ½ cup margarine
  • 1 cup confectioners sugar
  • 1 egg
  • 1½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2½ cups sifted flour
  • red food coloring
  • ½ cup crushed candy canes
  • ½ cup granulated sugar
  1. In a large bowl beat together margarine, shortening and confectioners sugar.
  2. Add in egg, almond extract, vanilla extract and salt.
  3. Slowly add in flour. Do not over mix.
  4. Divide dough in half.
  5. Set aside one half of dough; cover and place in refrigerator.
  6. Add red food coloring to second half of the dough and mix gently until the desired shade is reached (do not over mix).
  7. Cover tinted dough and place in refrigerator. Chill both halves of dough overnight.
  8. Once dough is chilled, using a teaspoon of dough at a time, roll dough into thin pencil shapes 4-5" long.
  9. Place one red and one plain piece of dough next to each other in pairs.
  10. Twist ropes together and then shape into a candy cane shape.
  11. Bake on an ungreased cookie sheet for 9-11 minutes.
  12. While the cookies bake, crush candy canes and mix with granulated sugar.
  13. Sprinkle candy cane sugar mix on top of the cookies immediately upon removal from the oven.
  14. Store cookies in an air-tight container (if they last that long). They also freeze pretty well!
Recipe by Views From the Ville at