Candy cane cookies are another one of my favorite Christmas time cookies. This week has been a walk down memory lane for me with the chocolate cornflake cookies recipe, Christmas sugar cookie recipe and now, these candy cane cookies.
The 1 1/2 teaspoons of almond extract make these candy cane cookies so flavorful and delicious.
These Christmas candy cane cookies work better with shortening rather than butter. It keeps the cookies lighter and works well with the almond extract.
The shortening is also so easy to work with – you do not have to soften the shortening like you do with butter. You can use either the regular flavor or butter flavor crisco shortening. I’m so thankful they have the bars of shortening now. There was a time where it was only offered in a tub – very messy to scoop out ( a mini project in itself).
These candy cane cookies work well with the following as you’re building your Christmas cookie platter:
- 1 cup butter or regular flavor crisco shortening
- 1 cup sifted confectioners sugar
- 1 egg
- 1½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon salt
- Red gel food coloring
- Heat oven to 375 degrees.
- Mix shortening, sugar, egg, vanilla and almond extracts thoroughly in standing mixer with paddle attachment.
- Sift flour and mix with salt.
- Stir dry ingredients into shortening mixture.
- Create two dough balls, one for the red dough and one for white.
- Roll a 4 inch strip of each color, place the strips side by side and twist like a rope.
- Bake in preheated oven for approximately 10 minutes. When the tops are slightly browned, it is time to take the canes out of the oven.