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Candy Cane Cookies Recipe

Name: Candy Cane Cookies Recipe
Cook time: 9 min
Total time: 3 h 59 min
Yield: 4 dozen
Ingredients: 1 1/4 C. sugar; 1 C. Crisco® Butter Flavor All-Vegetable Shortening; 2 large eggs; 1/4 C. light corn syrup; 1 Tbsp. Spice Islands® Pure Vanilla Extract; 3 C. all-purpose flour; 3/4 tsp. Clabber Girl® Baking Powder; 1/2 tsp. Clabber Girl® Baking Soda; 1/2 tsp. salt; 1/2 tsp. red food coloring; 1/4 tsp. peppermint extract

Prep Time: 50 minutes + chilling

Cook Time: 9 minutes

Total Time: 3 hours 59 minutes

Yield: 4 dozen

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1 ¹/₄ C. sugar
1 C. Crisco^® Butter Flavor All-Vegetable Shortening
2 large eggs
¹/₄ C. light corn syrup
1 Tbsp. Spice Islands^® Pure Vanilla Extract
3 C. all-purpose flour
³/₄ tsp. Clabber Girl^® Baking Powder
¹/₂ tsp. Clabber Girl^® Baking Soda
¹/₂ tsp. salt
¹/₂ tsp. red food coloring
¹/₄ tsp. peppermint extract

Directions

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

Tips

Do not roll out all of the dough before twisting into candy canes as the dough may dry out and become difficult to roll. Do one full candy cane at a time.