December Recipes

Candy Cane Cookies

Candy Cane Cookies
Hands On:
55 minutes
Total Time:
71 minutes
Serves:
20

Ingredients

  • ½ cup Hy-Vee shortening
  • ½ cup Hy-Vee butter, softened
  • 1 cup Hy-Vee powdered sugar
  • 1 Hy-Vee large egg
  • 1 tsp almond extract or ½ tsp. peppermint extract
  • 1 tsp Hy-Vee vanilla extract
  • 2 ½ cups Hy-Vee all-purpose flour
  • 1 tsp Hy-Vee salt
  • red food coloring
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Preparation

1
Place shortening and butter in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add powdered sugar. Beat on medium until combined. Beat in egg, almond extract, and vanilla until combined.
2
Whisk together flour and salt in a medium bowl. Add to butter mixture until combined. Divide dough in half. Add enough red food coloring to one-half of dough to reach desired color; stir to evenly distribute color. Cover and chill separately both red and plain doughs for 30 minutes.
3
Preheat oven to 375°. To form candy canes, use 1 tablespoon of dough for each rope. Roll each on a lightly floured surface using fingers in a gentle back-and-forth motion to form a 4-inch-long smooth rope. There should be an equal number of plain and red ropes. Place a rope of each color side-by-side; press together lightly and gently twist. Arrange about 1½ inches apart on an ungreased baking sheet, curving one end into a cane.
4
Bake 8 minutes or until cookies are firm to the touch (not brown). Cool for 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely. (Note: Cookies break easily at the curve so take extra care in handling them.) Store in a tightly covered container, using waxed paper between layers.

Nutrition Facts

Serving Size: 1 cookie
Serves: 20
Amount Per Serving
Calories:170
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 120mg 5%
Total Carbohydrate: 18g 7%
Dietary Fiber: 0g 0%
Sugars: 6g 12%
Protein: 2g 4%

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