Candy Cane Cookies
Prep Time: 30 min
Cook Time: 8 Min
Serves 4 Servings
Difficulty Easy
Ingredients
- 1 1/4 C. sugar
- 1 C. Crisco® Butter Flavor All-Vegetable Shortening
- 2 large eggs
- 1/4 C. light corn syrup
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 3 C. all-purpose flour
- 3/4 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. Clabber Girl® Baking Soda
- 1/2 tsp. salt
- 1/2 tsp. red food coloring
- 1/4 tsp. peppermint extract
Directions
- COMBINE sugar and shortening; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
- COMBINE 3 C. flour, baking powder, baking soda and salt; gradually add to shortening mixture at low speed. Mix until well blended.
- DIVIDE dough in half. Add red food coloring and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate 3 hours or overnight.
- HEAT oven to 375ºF.
- ROLL 1 rounded teaspoonful of plain dough into a 6-inch rope on a lightly floured surface. Repeat, using 1 teaspoonful red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the “hook” of a candy cane.
- TRANSFER to ungreased baking sheet with large spatula. Repeat with remaining dough. Place cookies 2 inches apart.
- BAKE 7 to 9 minutes, or until just lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
