A&B Beverage Recipes


Candy Cane Cookies

Yield: Makes about 4 dozen canes



Heat oven to 375 degrees.

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

Roll a 4-inch strip (using 1 teaspoon dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time-if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane.

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

Note: If you use Gold Medal self-rising flour, omit salt.

Source: Betty Crocker's Cooky Book

Please note that some ingredients and brands may not be available in every store.

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