• Ingredients
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup sifted confectioners' sugar
  • 1 egg
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon red food coloring


  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
  • Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
  • Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Nutritional Information

Amount Per Serving  Calories: 287 | Total Fat: 16.9g | Cholesterol: 38mg Powered by ESHA Nutrient Database Nutritional Information Candy Cane Cookies I Servings Per Recipe: 12 Amount Per Serving Calories: 287

  • Total Fat: 16.9g
  • Cholesterol: 38mg
  • Sodium: 255mg
  • Total Carbs: 30.4g
  •     Dietary Fiber: 0.7g
  • Protein: 3.3g