Recipe by Sweet Tooth™
Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.
Top Review by Chef Maggie Mae
I've been making these for years but couldn't quite get them right - then I used this recipe and they turned out perfect! I also used a thin confectioners sugar-milk-mint glaze and dusted them with crushed candy canes :-) A really great recipe.
- 1⁄2 cup butter, softened (no substitutes)
- 1⁄2 cup shortening
- 1 cup sugar
- 1⁄4 cup confectioners' sugar
- 1⁄2 cup milk
- 1 egg
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- green food coloring
- red food coloring
Directions See How It's Made
- In a bowl, cream butter, shortening and sugars.
- Beat in milk, egg and extracts.
- Gradually add flour and salt.
- Set aside half of the dough.
- Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
- Wrap dough separately in plastic wrap.
- Refrigerate for 1 hour or until easy to handle.
- Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
- Place each green rope next to a white rope; press together gently and twist.
- Repeat with red ropes and remaining white ropes.
- Place 2 inches apart on ungreased baking sheets.
- Curve one end, forming a cane.
- Bake at 350° for 11-13 minutes or until set.
- Cool for 2 minutes; carefully remove to wire racks.
- (Recipe courtesy: Taste of Home's Quick Cooking Magazine).