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Ingredients:
1/4 cup finely crushed candy canes
or peppermint candies
1/4 cup sugar (optional)
1/2 cup softened butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 tsp. peppermint extract
1 tsp. Vanilla extract
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. red food coloring
Alternative: Instead of peppermint
extract you can substitute Almond extract
Optional: substitute margarine for
the butter and shortening
Optional: for a variation, use green
extract as well and make a red and green dough (vary festive)
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Instructions:
Preheat oven to 325 degrees.
Stir together and set aside the
crushed candies and optional sugar.
Cream together butter, shortening
and powdered sugar, mix in egg and extracts. Stir in flour and salt, just 'till
mixed in (don't over work dough). Divide dough into 2 equal parts and blend in
food coloring into one of the portions. Taking a small ball of each color, make
a 4 inch rope from each and then twist the two together and bend into a candy
cane shape. Continue with the remaining dough.
Place on an ungreased cookie sheet
and bake for 10 to 12 minutes.
Remove from oven and sprinkle
the candy/sugar mixture on the HOT cookie.
Makes 14 cookies.
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