Candy Cane Cookies

READY IN: 47mins
YIELD: 72 cookies




  • 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).