Cookie Exchange #2: Candy Cane Cookies

This was one of my favorite recipes that I remember making as a kid. I think this was my favorite cookbook, too, Betty Crocker's Cookie Book. In case you can't read the recipe, here it is (the cookbook is a little more wordy):

Candy Cane Cookies

1 cup shortening
1 cup sifted confectioners sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375*. Mix shortening, sugar, egg, and flavorings thoroughly. Measure flour by dipping or sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4" strip (using 1 tsp dough) from each color. For smooth, even strips, roll them back & forth on a lightly floured board. Place strips side by side, press lightly together and twist like rope (see sketch).

Bake about 9 minutes, until lightly brown. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy & sugar.

This cover below sure looks a lot fancier than the cover to our old book!

Visit my sister's Virtual Cookie Exchange

for more recipes!