Photo by Cafe Kim
Every holiday when we were little, my mom would enlist my sister and I to help her make these cute candy cane cookies. We had a blast rolling "snakes" and "worms" with the red and white peppermint-scented dough before she twisted them together. Now that I'm an adult, I realized why she always made us help her—these are a lot of work! But look how pretty...
Candy Cane Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confection sugar
1 tsp. vanilla extract
3/4 teaspoon peppermint
2 1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
In large bowl with electric mixer at medium speed, cream butter, shortening, sugar and egg until light and fluffy. Add extracts. In a medium bowl, combine flour and salt. Gradually add to creamed mixture and continue beating just until combined. Divide in half. Add food coloring to one half and mix well. Wrap each half in waxed paper (plastic wrap is fine too) and refrigerate at least 1 hour.
Preheat oven to 375 degrees. Grease (Pam spray is fine) 2 large cookie sheets. Pull off about 1 teaspoon of each dough. On lightly floured surface, roll each portion into a 5-inch long rope. Place ropes side by side on sheet and carefully twist together; shape to form a candy cane. Repeat with remaining dough. Bake 9 to 10 min. or until a little golden at the edges. (Do not overcook----bottoms will burn). Remove to wire racks to cool completely.
To Freeze: Wrap well; label, date and freeze up to 3 months.