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Prep Time:
25 min + 3 hrs refrigeration

Cook Time:
9 minutes per batch

Servings:
5 dozen approximately

Prep Time:
25 min + 3 hrs refrigeration

Cook Time:
9 minutes per batch

Servings:
5 dozen approximately

Candy Cane Cookies

INGREDIENTS

Candy Cane Cookies

  • 1 1/4 C. (300 mL) sugar
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 2 large eggs, lightly beaten
  • 1/4 C. (50 mL) light corn syrup
  • 1 Tbsp. (15 mL) pure vanilla extract
  • 3 1/4 C. (800 mL) all-purpose flour
  • 3/4 tsp. (4 mL) baking powder
  • 1/2 tsp. (2 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1/2 tsp. (2 mL) red food coloring
  • 1/4 tsp. (1 mL) peppermint extract

DIRECTIONS

  1. Combine sugar and shortening; beat at medium speed until well blended. Add eggs, corn syrup and Pure Vanilla Extract; beat until well blended and fluffy.
  2. Combine flour, baking powder, baking soda and salt; gradually add to shortening mixture at low speed. Mix until well blended.
  3. Divide dough in half. Add red food color and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate for 3 hours or overnight.
  4. Heat oven to 375ºF (190°C).
  5. Roll 1 rounded teaspoonful of plain dough into a 6″ (15 cm) rope on a lightly floured surface. Repeat, using 1 teaspoonful of red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the “hook” of a candy cane.
  6. Transfer to ungreased or parchment-lined baking sheets with large spatula. Repeat with remaining dough. Place cookies 2″ (5 cm) apart.
  7. Bake for 7 to 9 minutes, or until just lightly browned. Cool for 2 minutes on baking sheet; transfer to cooling rack to cool completely.