Candy Cane Cookies
I recently shared my new favorite Christmas cookie with you (Peppermint Meltaways), so now I want to share my husband’s favorite cookie. Not only are the Candy Cane Cookies tasty, but I think they hold a lot of sentiment to my husband, and perhaps many of you. On facebook, a few of you even stated that you remember growing up eating Candy Cane Cookies, or having mom or grandma make them every year. For hubby, it was his mom. To tell you the truth, I still haven’t made these delightful treats. I haven’t had to, because my MIL, being the good mother she is, sends us a few Candy Cane Cookies every year. My husband loves it!
I actually called my MIL to get the recipe, and I picked up all of the ingredients. As I was about to dive in and make the cookies, a package arrived. In it, was a candy can cookie for everyone! Why do the work someone else has already done it? I was hoping to snap some better photos, but the kids gobbled their candy canes right up, leaving me little to work with.
Carry on your traditions, or start a new one, by making these Candy Cane Cookies with your family!
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup powdered sugar
- 1 egg
- 1 1/2 tsp almond extract
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- red food coloring
- 1/2 cup sugar
- 1/2 cup crushed candy canes
- Preheat oven to 350°.
- In a large bowl, mix together butter, shortening, powdered sugar, egg and extracts, until well combined.
- Add flour and salt, and mix.
- Add red food coloring to half of the dough. This recipe is typically doubled, with one batch left white, and one batch dyed red.
- On a floured surface, roll approximately 1 tsp of dough into a 4″ rope. You will do this with the red and the white dough.
- Twist the white and red ropes around one another, in the shape of a candy cane. This can be tricky if the dough is too sticky, or not sticky enough. If too sticky, try adding more flour to the surface, for rolling.
- Place candy canes on an ungreased cookie sheet, and sprinkle candy cane and sugar mixture over them.
- Bake for 9 minutes, or until bottoms are light brown.