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Christmas Candy Canes
Ingredients:
1/2 c. granulated sugar
1/2 c. crushed peppermint candy canes or hard candies
1/2 c. (1 stick) salted butter or margarine, at room temp.
1/2 c. plain or butter flavored shortening
1 c. confectioner's sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. peppermint extract
2 1/2 c. all-purpose flour
1/2 tsp. red food coloring
Directions:
Adjust 2 racks to divide oven into thirds.
Preheat oven to 375 degrees.
Have ready 2 ungreased baking sheets.
In a small bowl, mix sugar w/ the crushed candy, set aside...
In large bowl, with an electric mixer, beat together, the butter, shortening, confectioner's sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 mins.
With the mixer at med-low speed, gradually add the flour, beating just until blended.
Remove half of the dough from the bowl and set aside on a sheet of waxed paper.
To the dough remaining in the bowl, add the red food coloring and beat until evenly colored.
For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of the pink dough.
Roll each scoop between the palms of your hands to make a 4-inch rope.
Twist the ropes together ans shape into a candy cane.
As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart.
Bake for about 9 mins. until firm to the touch and barely golden.
Reverse the baking sheets on the racks and from front to back once during baking.
The moment the cookies come from the oven, sprinkle each one with the peppermint and sugar mixture.
With a wide turner, immediately transfer the cookies to wire racks to cool completely.
Store in a tightly covered container, separating the layers with sheets of waxed paper.
