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Christmas Candy Cane Cookies



Christmas Candy Cane Cookies

  • 1/2 cup shortening

  • 1/2 cup butter, softened

  • 1 cup confectioners' sugar

  • 1 large egg, room temperature

  • 1-1/2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 2-1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon red food coloring

  • 1/2 cup peppermint candy, crushed

  • 1/2 cup sugar



  1. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.

  2. Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets.

  3. Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.

Nutrition Facts 1 cookie: 86 calories, 4g fat (2g saturated fat), 9mg cholesterol, 48mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.



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