Place shortening and butter in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add powdered sugar. Beat on medium until combined. Beat in egg, almond extract, and vanilla until combined.
Recipe
Primary Media
Description
You can even use this same technique with store-bought sugar cookie dough. Just mix half the dough with red food coloring (or a tablespoon of beet puree).
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
½ c. Hy-Vee shortening | ||
½ c. Hy-Vee butter, softened | ||
1 c. Hy-Vee powdered sugar | ||
1 Hy-Vee large egg | ||
1 tsp. almond extract or 1/2 tsp peppermint extract | ||
1 tsp. Hy-Vee vanilla extract | ||
2 ½ c. Hy-Vee all-purpose flour | ||
1 tsp. Hy-Vee salt | ||
Red food coloring |
Things To Grab
- Large mixing bowl
- Electric mixer
- Whisk
- Medium bowl
- Cookie sheets
- Wire racks
Directions
Whisk together flour and salt in a medium bowl. Add to butter mixture until combined. Divide dough in half. Add enough red food coloring to one-half of dough to reach desired color; stir to evenly distribute color. Cover and chill separately both red and plain doughs for 30 minutes.
Preheat oven to 375 degrees. To form candy canes, use 1 tablespoon of dough for each rope. Roll each on a lightly floured surface using fingers in a gentle back-and-forth motion to form a 4-inch-long smooth rope. There should be an equal number of plain and red ropes. Place a rope of each color side-by-side; press together lightly and gently twist. Arrange about 1-1/2 inches apart on an ungreased baking sheet, curving one end into a cane.
Bake 8 minutes or until cookies are firm to the touch (not brown). Cool for 1 minute on cookie sheets. Transfer cookies to wire racks to cool completely. (Note: Cookies break easily at the curve so take extra care in handling them.) Store in a tightly covered container, using waxed paper between layers.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 120mg
- Total Carbohydrates: 18g
- Protein: 2g