Candy Cane Cookies
Shortbread-style Candy Cane Cookies topped with peppermint sugar are the perfect recipe for holiday cheer!
Servings: 2 1/2 dozen
Calories: 125kcal
Ingredients
- 1 cup shortening chilled
- 1 cup powdered sugar
- 1 egg
- 1 1/2 t. vanilla extract
- 1 t. almond extract
- 2 1/2 cups flour
- 1/2 t. salt
- 1 t. red food coloring
- 3 candy canes crushed
- 1/4 cup sugar
Instructions
- Preheat oven to 375°.
- Combine shortening, sugar, egg, vanilla, & almond.
- Add flour & salt and mix just until combined. Dough will be very crumbly; add a tablespoon or two of water if needed.
- Divide dough in half. Color half with red food coloring.
- Tightly wrap each color in plastic wrap and refrigerate for at least 45 minutes.
- Roll 5" strips of each color. Twist together and shape into a cane.
- Bake at 375° for 8-10 minutes.
- Mix crushed candy canes & sugar. Sprinkle cookies generously as soon as they're removed from the oven.
Notes
The shortbread-like dough is crumbly, especially before refrigerating. The red dough will be more pliable thanks to the food coloring. If you’re having a hard time rolling it out, just wet your hands or add a little water to the dough.