Friday, December 31, 2010

Candy Cane Cookies

Candy Cane Cookies

Eric has fond childhood memories of his mom making these. And my dear friend, Cheryl, recommended these to me because she has been making them for 20 years now and they are one of her favorites! I made these tonight and they are indeed delicious! The almond extract is the key ingredient that make them so yummy!:)

By: Susie Horne & Cheryl Dillon

1/2 c. butter softened
1/2 c. shortening
1 c. confectioners sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. all purpose flour
1 tsp. salt
1/2 tsp. red food color

Heat oven to 375. Cream the butter, shortening and confectioners sugar. Add egg and flavorings. Blend in the flour and salt. Divide the dough in half and blend food color into one half. Take a little bit of dough from 2 colors and roll each ball out into a nice long snake, then do the same with the other ball, then place them side by side and roll them/twisting them together, pressing lightly; then curve them at the top for the candy cane shape and put on the cookie sheet.
Bake about 9 minutes, until set. They harden more as they cool on the cookie sheet.

Cheryl says, "I actually also make these around Halloween and make orange dough and I do the same thing with the dough, twist 2 snakes together, but I put them in the circle shape and then some green dough at the top for the stem. I try to think of every way I can make these cookies!"

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