Candy Cane Cookies
These Candy Cane Cookies have a delicate almond flavor that highlights the crushed peppermint sugar that is sprinkled on top!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 48 cookies
- 1/2 cup unsalted butter (softened)
- 1/2 cup shortening
- 1 cup powdered sugar
- 1 large egg
- 1 1/2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon red food gel
- 1/3 cup crushed peppermint candy canes (6 or 7 candy canes)
- 1/3 cups granulated sugar
Preheat oven to 375 degrees.
Beat the butter, shortening, egg, flavorings, and powdered sugar together in a large bowl.
Stir in flour and salt.
Divide dough in half. Blend food coloring into one half of dough.
Shape one teaspoon of each dough into a 4-inch rope. Lightly roll them back and forth on a lightly floured surface for smooth, even ropes.
Place ropes together side by side and press together lightly and twist.
Place on a parchment lined baking sheet. Curve top down to form handle of cane.
Bake for 9 – 11 minutes until set and very light brown.
Mix crushed candy and granulated sugar together in a small bowl.
Sprinkle the mixture over the hot cookies.
Very carefully place the cookies on a wire rack to cool.
Calories: 82kcal | Carbohydrates: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 8mg | Sugar: 5g | Vitamin A: 65IU | Calcium: 2mg | Iron: 0.3mg