Candy Cane Cookies – a delicious recipe with butter, shortening, sugar, u00bc, milk, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter, shortening, and sugars together. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half. Add green food coloring to one half of that, and red to the other. Wrap the doughs separately in plastic wrap and refrigerate for one hour or more.
2
Roll 1/2 tsp of each color of dough into 3 inch ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes. Place 2 inches apart on ungreased baking sheets. Curve one end of each cookie to form candy cane shape.
3
Bake at 350u00b0 for 11 - 13 minutes or until edges begin to brown lightly.
886
kcal
Calories
27
g
Fat
145
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup shortening, 1 cup sugar, 1/4 cup confectioners sugar, 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.
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