Ingredients Jump to Instructions ↓

  1. 1/3 cup finely crushed peppermint candy

  2. 1/3 cup granulated sugar

  3. 1/2 cup vegetable shortening

  4. 1/2 cup butter, softened

  5. 1 cup sifted powdered sugar

  6. 1 large egg, beaten

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon almond extract

  9. 2 1/2 cups all-purpose flour

  10. 1 teaspoon salt

  11. 1/2 teaspoon red food coloring

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F (190 °C). Combine candy and 1/3 cup sugar in a small bowl, mixing well. Set aside. Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and extracts; beat well. Stir in flour and salt until just mixed. Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased baking sheets about 2-inches apart and bake for 9 minutes or just until edges begin to brown. Transfer cookies to wire rack to while still warm and immediately sprinkle with reserved candy mixture. Cool completely.


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