Classic Candy Cane Cookies

• servings: 48 servings
• active time: 45 minutes
• total time: 1 hour 15 minutes

Ingredients

1/4 cup finely crushed peppermint candy

1/4 cup granulated sugar

1 cup shortening (see Tips)

1 cup powdered sugar, sifted

1 large egg

1 1/2 teaspoons almond extract

1 teaspoon vanilla

2 1/2 cups Gold Medal™ All Purpose Flour

1 teaspoon salt

1/2 teaspoon red food color

Directions

Heat oven to 375°F.

In a small bowl, mix peppermint candy and granulated sugar; set aside.

In a large bowl, mix shortening, powdered sugar, egg, almond extract, and vanilla with a spoon or an electric mixer on medium speed until thoroughly blended. Stir in flour and salt; mix well.

Divide dough in half. Stir red food color into one half of the dough. If the dough is too soft to work with, wrap in plastic wrap and refrigerate about 30 minutes.

Making one candy cane at a time, shape 1 rounded teaspoon dough from each color into a 4-inch rope by rolling back and forth on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet. Curve top of cookie down to form the handle of the candy cane.

Bake about 9 minutes or until set and very light golden brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition

• Serving Size: 1 Cookie