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Candy Cane Cookie

Candy Cane Cookie

5 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup powdered sugar
1/2 cups margarine/butter
1/2 cup shortening
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup crushed peppermint candy
1/2 cup sugar
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Let's Make It
1
Preheat oven 375°F. Mix powdered sugar margarine/butter, shortening, egg, almond and vanilla extract in large bowl. Stir in flour and salt. Divide dough in 1/2. Tint one half with red food coloring. Refrigerate 3 hours.
2
Shape candy canes:
3
With 1 teaspoon of each color roll into rope about 4 inches long. Lightly roll each rope together to get candy cane affect. Twist top of rope to shape candy cane or form wreath by connecting both ends.
4
Place on ungreased cookie sheet and bake until set or lightly brown. Mix crushed peppermint candy and sugar lightly sprinkle over candy canes. Bake 9 minutes.
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