Prep 15 mins
Cook 9 mins
The peppermint/sugar mixture on top of these cookies are a nice finishing touch.
Make and share this Candy Cane Cookies recipe from Food.com.
- Heat oven to 375 degrees.
- Mix the crushed peppermint candy and granulated sugar together and set aside.
- Mix shortening, sugar, egg and flavorings together.
- Add flour and salt and mix.
- Divide dough in half.
- Add food coloring to one half and mix well.
- Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
- Place strips side-by-side, press lightly together and twist like a rope.
- Place on ungreased baking sheet.
- Curve top down to form handle of the cane.
- Bake about 9 minutes.
- Remove from baking sheet.
- While still warm sprinkle with the candy/sugar mixture.
I have been making these delightful cookies for my family for the past 30 years. I believe I orignally found this recipe in the Betty Crocker Recipe Cookbook. Once you have made these cookies for your little ones, they will become an instant tradition in your home too. As any good recipe may be, a little time consuming. but definiately worth the effort!
I also used half butter/shortening. These just melt in your mouth. Are definately worth the extra time. I will be adding these to my Christmas collection. The only thing different I might do is add a bit of peppermint extract to give off a little more peppermint flavor.
These are so good that I've had to make four batches so far this year. I used half butter, half shortening in the cookies. For the sugar sprinkle, I cut the sugar in half and put the mixture through my blender until it was a fine powder. I also found that if I baked the cookies on parchment paper, i could easily retrieve the excess sugar sprinkle after the cookies cooled. They are more time consuming than many cookies, but definately worth it!