Candy Cane Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 1 cup vegetable shortening
  • 1 cup sifted confectioners' sugar
  • 1 egg
  • 1½ teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • ½ teaspoons red food coloring
  • Flour and butter aerosol spray
  1. Preheat the oven to375 degrees. In a large mixing bowl with a mixer at medium speed, cream shortening and sugar until light and fluffy. Add egg, extracts, beating well. Slowly add in flour and blend well. Divide into two equal portions, placing one in a separate bowl. Mix red food coloring into one half of the dough.
  2. Spray work surface with flour and butter spray.
  3. Break off about 1 tablespoon of each dough (white and red)
  4. Roll each piece into a 4 inch strip. Place both strips side by side and twist together to form candy cane shape. Repeat with remaining dough.
  5. Place on an ungreased cookie sheet.
  6. Bake about 7 minutes until firm but not browned. Cool on a wire rack.
Recipe by The Memorable Kitchen at