Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter (softened)
  • 1/2 cup shortening (or Coconut oil)
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 and 1/2 cups unsifted all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon red food coloring (or beet root powder)
  • Topping
  • 1/2 cup sugar
  • 1/2 cup crushed peppermint candy cane

Instruction

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, cream butter, shortening, and 1 cup sugar until light and fluffy.
  • Add egg, vanilla and peppermint extract.
  • Stir flour and salt into butter mixture and beat until well combined.
  • Divide dough in half.
  • Stir red food coloring/beet root powder into one half of dough until well blended.
  • Roll 1 teaspoonful of each color dough into four inch rope.
  • Place 2 ropes side by side, press lightly together and twist.
  • Place on ungreased cookie sheets and curve top for the handle of the candy cane.
  • Bake 8 to 10 minutes or until lightly browned.
  • While cookies are baking, crush candy canes to equal 1/2 cup mixture and add 1/2 cup sugar.
  • While still warm, sprinkle with topping mixture. The warm cookie will cause the topping to slightly melt enough to adhere to candy cane.
  • Makes about 4 dozen cookies.