Recipe#7416

Title: Candy Cane

From: Susan Moyers Porter sporter@roux.com 
 Newsgroups: rec.food.recipes,from 
 Subject: Candy Cane Cookies 
 Date: Sat, 16 Dec 1995 09:46:50 GMT 
 Message-ID: sporter-1412951723500001@coal.nmia.com 

Yield:  about 4 dozen cookies
 1/2 cup butter or margarine, softened
 1/2 cup shortening
 1 cup confectioners' sugar
 1 egg
 1-1/2 teaspoons almond extract
 1 teaspoon vanilla
 2-1/2 cups all-purpose flour
 1 teaspoon salt
 1/2 teaspoon red food color
 1/2 cup crushed peppermint candy
 1/2 cup granulated sugar
 Heat oven to 375.  Mix thoroughly butter, shortening, confectioners'
 sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in
 half, blend food coloring into one half.
 Shape 1 teaspoon dough from each half into 4" rope.  For smooth even
 ropes, roll them back and forth on lightly floured board.  Place ropes
 side by side.  Press together lightly and twist.  Complete cookies one at
 a time.  Place on ungreased baking sheet.  Curve top down to form handle
 of cane.
 Bake about 9 minutes or until set and very light brown.  Mic candy and
 granulated sugar.  Immediately sprinkle cookies with candy mixture.
 Remove from baking sheet.
 OR replace almond and vanilla extracts with 2 teaspoons peppermint
 extract.  Eliminate candy sprinkle after cooking.
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 SMP/NM