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Retro Recipe: Candy Cane Cookies

Ingredients

  • 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 Gold Medal flour*
  • 1 teaspoon salt
  • 1/2 teaspoon red food color

Instructions

  • Heat oven to 375°. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt. Blend food color 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 rope side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cookies.

Notes

*If using self-rising flour, omit salt. If using instantized flour, stir 2 tablespoons milk into butter mixture.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.