Candy Cane Cookies
From Betty Crocker's Cooky Book - it is so ripped up that I don't know the year it was published.
Ingredients:
1 cup shortening (half butter or margarine)
1 cup sifted confectioner’s sugar
1 egg
1-½ tsp. almond extract
1 tsp. vanilla
2-½ cups all-purpose flour
1 tsp salt
½ tsp red food coloring
½ cup crushed peppermint candy
½ cup granulated sugar
Instructions:
1. Heat oven to 375 Fahrenheit.
2. Mix shortening, sugar, egg, and flavorings thoroughly.
3. Measure flour by dipping method or by sifting.
4. Mix flour and salt; stir in shortening mixture.
5. Divide dough in half.
6. Blend food coloring into one half
7. Roll a 4” strip (using 1 tsp dough) from each color.
8. For smooth, even strips, roll them back and forth on lightly floured board.
9. Place strips side by side, press lightly together and twist like rope.
10. For best results, complete cookies one at a time – if all the dough of one color is shaped first, strips become too dry to twist.
11. Place on ungreased baking sheet.
12. Curve top to form handle of cane.
13. Bake about 9 minutes, until lightly browned.
14. While still warm, sprinkle with mixture of candy and sugar
Makes about 4 dozen canes
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