Candy Cane Cookies I

Candy Cane Cookies I

62

"Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist."
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Ingredients

servings 287 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Reviews

62
  1. 78 Ratings

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Most helpful positive review

I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not u...

Most helpful critical review

YUK!! Not a very good flavor, and worst of all is that the dough is extremely horrible to handle. The dough kept cracking as I rolled it into shape. I tried rolling the dough with a rolling p...

I have been making this recipe for over 30 years and have had NO problems with it except it takes time. I roll out long (2 1/2 foot) lengths of each color then cut to the size I want. Do not u...

I have been making these cookies since I was a little girl. My family has made a couple changes to the recipe through the years though. First, if you are having problems with the cookies break...

This is the recipe my mom and I used as a child. We had lost it and tried to replicate it, but it was never quite the same. My father and brother start nagging me in October to make candy canes...

I found it easier to divide both the red and white dough balls into 8 parts each, then roll one of each color into a log, and cut each log into a number of parts (about a dozen...depends on the ...

These tasted pretty much like I remember having when I was a kid. I used 1 cup of butter and no shortening to avoid hydrogenated oils and I think this made mine spread/flatten out a lot and mad...

This is a great base recipe. I was used to them with a mint flavor instead of almond, so I used vanilla and peppermint (no almond) extract and substituted granulated sugar for powdered. The con...

These cookies are the same ones my Mom used to make for my sister and me. They were always my holiday favorites. The almond extract adds a great flavor and the dough is easy to handle if you rol...

These are the same that my mom has been making for 40 + years! The complaints on here are the same ones I've been hearing from her for at least 35 years (LOL). I agree, the size of egg AND sho...

after reading all the reviews with the problems of breakage I decided since this recipe was so close to the spooky witches fingers recipe, which I had no problems with, I'd adopt the differences...