Simple Cuisine Menu Candy Cane Cookies I

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Candy Cane Cookies I

"Make one complete cookie at a time. If the dough of one color is fashioned first, the little rolls become to dry to twist."

Ingredients :

half of cup butter
half of cup shortening
1 cup sifted confectioners' sugar
1 egg
1 half of teaspoons almond extract
1 teaspoon vanilla extract
2 half of cups sifted all-reason flour
1 teaspoon salt
half teaspoon crimson food coloring

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 levels F (a hundred and eighty tiers C).
Mix properly the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, blend flour and salt and add to shortening aggregate. Divide dough in half of.
Blend pink meals coloring into one 1/2. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on gently floured board into four inch strips. Place strips side through facet and press lightly collectively and twist like a rope. Curve top of rope down to seem like the handle of a candy cane.
Bake 9 mins or until gently browned. Remove even as nonetheless warm. Sprinkle with half cup beaten peppermint stick candy and 1/2 cup sugar (elective).

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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