CANDY CANE COOKIES
½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 ½ teaspoons almond extract
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon red food color
½ cup crushed peppermint candy
½ cup granulated sugar
Heat oven to 375 degrees. Thoroughly mix butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt.
Divide dough in half; blend red food coloring into one half.
Shape 1 teaspoon dough from each half into 4-inch 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 them on an un-greased baking sheet. Curve top down to form handle of cane.
Bake about nine minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. Makes about four dozen cookies.
1 cup white sugar
½ cup brown sugar
1 cup white Karo syrup
(Bring the above three ingredients to a boil.)
2 teaspoons vanilla or almond flavor
10 oz. (1 big cup) peanut butter
Pour over 6 cups Special K cereal
Drop on wax paper
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