PITTSBURGH (KDKA) – David Highfield always raves about his aunt’s Christmas cookies. Here is her recipe for one of them!
Candy Cane Cookie Recipe
The original recipe comes from a recipe card library published by Betty Crocker in 1971. I’ve made a few changes over the years.
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup shortening (I use Crisco butter sticks)
- 1 cup of powdered sugar
- 1 egg
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon of salt
- Enough red food coloring to get the red color you want
Directions:
Preheat the oven to 375 degrees. Mix the butter, shortening, powdered sugar, egg and flavorings thoroughly. Mix in the flour and salt. Divide the dough in half; Mix red food coloring in half.
Shape 1 teaspoon of dough from each half into a 4-inch rope. (Roll the dough back and forth on a lightly floured board to get smooth, even ropes.) Lay the ropes side by side. gently squeeze and turn.
Place the finished sticks on a non-greased baking sheet (mine are lined with silicone mats). Bend the top of the biscuit down to form a cane handle.
Bake about 9 minutes or until firm and very light brown. Immediately remove from the baking sheet and let cool on wire racks.
Makes about two dozen cookies.
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