Candy Cane Cookies Recipe

Name: Candy Cane Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. powdered sugar; 1/2 c. margarine; 1/2 c. shortening; 1 egg; 1 1/2 tsp. almond or peppermint extract; 1 tsp. vanilla; 2 1/2 c. flour; 1 tsp. salt; 1/2 tsp. red food coloring; extra sugar or sprinkles

Servings: persons

1
Heat oven to 375u00b0.
2
Mix first 6 ingredients, then stir in flour and salt.
3
Divide in half; tint one half with food coloring.
4
For each candy cane, shape 1 teaspoon of dough into 4-inch roll.
5
Roll back and forth on a lightly floured board.
6
Place one red strip next to a white strip side by side.
7
Press together lightly and twist.
8
Place on ungreased cookie sheet.
9
Curve top down to form handle of cane.
10
Bake 8 to 9 minutes.
11
Cute with sprinkles!

818

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. powdered sugar, 1/2 c. margarine, 1/2 c. shortening, 1 egg, and more.

Yes, Candy Cane Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Cookies

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