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Candy Cane Cookies
24
Servings
Servings
60m PT60M
Prep Time
Prep Time
9m PT9M
Cook Time
Cook Time
1h 9m
Ready In
Ready In
"My sister Jackie made this every year for the holidays."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (49.1 g)
- Calories 201
- Total Fat - 10.7 g
- Saturated Fat - 4.3 g
- Cholesterol - 47.8 mg
- Sodium - 153.1 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 1.5 g
- Sugars - 14.7 g
- Protein - 3.5 g
- Calcium - 14 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 375 degrees
Step 2
Sift flour and salt together into a mixing bowl, set aside
Step 3
In a separate bowl, mix cream, butter and shortening together thoroughly
Step 4
Add sugar and mix until fully incorporated
Step 5
Add egg and extracts and mix until fully incorporated
Step 6
Add dry ingredients and mix until fully incorporated
Step 7
Divide dough in half
Step 8
In one half add red food coloring, mix thoroughly (some people add green food coloring to other side)
Step 9
Make complete cookies one at a time, covering the dough with damp cloth
Step 10
Roll 1 teaspoons of each dough into strips about 4 inches long
Step 11
Place strips side by side
Step 12
Press lightly together and twist into a rope
Step 13
Place on ungreased cookie sheet
Step 14
Curve top of twisted dough rope down to form handle handle of cane
Step 15
Bake about 9 minutes, until lightly brown
Step 16
Remove with spatula while warm and sprinkle with topping (optional)
Tips & Variations
- Damp towels
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