Candy Cane Cookies Recipe: A Festive Holiday Treat

Ingredients

• 1 cup sifted confectioners' sugar
• 0.5 cup butter
• 0.5 cup shortening
• 1 egg egg
• 1.5 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2.5 cups sifted all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon red food coloring
• 0.5 cup crushed peppermint candies
• 0.5 cup granulated sugar

Instructions

1. Preheat your oven to 350°F (180°C) for baking.
2. In a large bowl, cream together confectioners' sugar, butter, and shortening until light and fluffy. Beat in the egg, almond extract, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually incorporate the dry ingredients into the creamed mixture until just combined. Divide the dough in half and tint one half with red food coloring until evenly colored.
4. For each candy cane cookie, roll 1 teaspoon of red dough and 1 teaspoon of plain dough into 4-inch strips on a lightly floured surface. Place the strips side by side, press them lightly together, and twist to create a rope. Curve the top of the rope to resemble a candy cane handle. Place the shaped cookie on an ungreased baking sheet. Repeat with the remaining dough, forming one cookie at a time to prevent drying.
5. Bake the cookies in the preheated oven until they are lightly golden, approximately 9 to 10 minutes.
6. Remove the baked candy cane cookies from the oven and, if desired, sprinkle with a mix of crushed peppermint candies and granulated sugar. Allow the cookies to cool completely before serving.

Nutrition

• Calories: 287 kcal
• Fat Content: 17 g
• Fiber Content: 1 g
• Sugar Content: 10 g
• Sodium Content: 255 mg
• Protein Content: 3 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g