Candy Cane Christmas Cookies
Submitted by: Kristina_Vanni
- Servings: 3 dozen cookies
|½ cup||Unsalted Butter, room temperature|
|½ cup||Solid Shortening, crisco|
|1 cup||Confectioner's Sugar|
|1 tsp||Vanilla Extract|
|¾ tsp||Peppermint Extract|
|2½ cups||All Purpose Flour|
|½ tsp||Red Food Coloring|
|¼ cup||Finely Crushed Candy Canes|
|2 Tbsp||Granulated Sugar|
|1||Egg White, beaten|
In large bowl of electric mixer, cream butter, shortening, sugar, and egg until light and fluffy. Add extracts.
Stir together flour and salt and add gradually to creamed mixture. Beat until just combined.
Divide dough in half. Add food coloring to one half, mixing well to distribute color. Wrap each half separately in waxed paper. Refrigerate dough at least one hour.
Heat oven to 375 degrees. Line a baking sheet with parchment paper.
Pull off about a heaping teaspoon of each dough. On a lightly floured surface, roll each portion into a five-inch long rope. Place ropes side-by-side on cookie sheet and carefully twist together to look like a candy cane. Repeat with remaining dough. Bake for 9-10 minutes or until golden at the edges.
While cookies are baking, stir together the crushed candy canes and granulated sugar.
Remove cookies from oven, and while still on cookie sheet, brush each lightly with beaten egg white and sprinkle with candy-sugar mixture. Remove to wire rack to cool completely.