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1/2 c Butter or margarine;
-softened
1/2 c Shortening
1 c Confectioners’ sugar
1 Egg
1 1/2 ts Almond extract
1 ts Vanilla
2 1/2 c All-purpose flour
1 ts Salt
1/2 ts Red food color
1/2 c Crushed peppermint candy
1/2 c Granulated sugar
From: Susan Moyers Porter sporter@roux.com
Date: Sat, 16 Dec 1995 09:46:50 GMT
Yield: about 4 dozen cookies, from Betty Crocker’s Cookbook c. 1973
Heat oven to 375. Mix thoroughly butter, shortening, confectioners’ sugar,
egg and flavorings. Blend in flour and salt. Divide dough in half, blend
food coloring into one half.
Shape 1 teaspoon dough from each half into 4″ rope. For smooth even ropes,
roll them back and forth on lightly floured board. Place ropes side by
side. Press together lightly and twist. Complete cookies one at a time.
Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Mic candy and
granulated sugar. Immediately sprinkle cookies with candy mixture. Remove
from baking sheet.
OR replace almond and vanilla extracts with 2 teaspoons peppermint extract.
Eliminate candy sprinkle after cooking.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings
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