Candy Cane Cookies

As cute as they are tasty, these treats will be the star of the Christmas party. Stick to the traditional vanilla and almond profile or give guests a minty surprise by replacing almond flavoring with peppermint extract.

Makes 48 servings


  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • ½ cup shortening
  • ½ cup (1 stick) butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 tsp almond extract or ½ teaspoon peppermint extract
  • 1 tsp vanilla extract
  • Red food coloring


In a bowl combine flour and salt; set aside.

In a large mixing bowl beat shortening and butter with an electric mixer on medium for 30 seconds. Add powdered sugar, egg and extracts. Beat until light and creamy. Beat in flour mixture until combined. Divide dough in half. Add enough red food coloring to one portion to reach desired color; knead to evenly distribute color. Cover and chill dough for 30 minutes or until easy to handle.

Line cookie sheets with parchment paper. For each candy cane, shape 1 rounded teaspoon dough of each color into a 5-inch rope on a floured surface. Place one red and one white rope side by side; press together lightly, and twist. Place on prepared cookie sheet; curve twisted dough to form a candy cane shape. Place candy cane shapes 2 inches apart on cookie sheet. Chill shaped dough on cookie sheets for 15 minutes.

Preheat oven to 375°F. Bake cookies for 10 to 12 minutes or until set and very light brown. Cool cookies on a wire rack.

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