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Peppermint Candy Cane Cookies


4 dozen cookies


1/2 cup butter or margarine, room temperature
1/2 cup vegetable shortening
1 cup confectioners’ sugar
1 large egg, slightly beaten
1 tablespoon almond extract
1 tablespoon clear vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/3 cup finely crushed peppermint candy
1/3 cup granulated sugar


Preheat oven to 375°F. Cream shortening and butter in a large bowl until fluffy. Add confectioners’ sugar, egg, extracts, flour and salt and mix well. Divide dough in half. Add food coloring to one portion and mix well. On a lightly floured surface roll each color dough into a 4 1/4-inch rope. Place ropes side by side, and carefully twist together. Curve one end down to resemble a cane. Repeat with remaining dough. Place cookies on an ungreased baking sheet.

Bake 9 minutes or until edges are a light golden brown. Cool 2 minutes and remove from cookie sheet. Combine candy and sugar and mix well. Coat warm cookies with candy mixture. Continue to cool on cooling grid.

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