PITTSBURGH (KDKA) — David Highfield is always raving about his aunt’s Christmas cookies. Here’s her recipe for one of them!

Candy Cane Cookie Recipe
The original recipe came from a 1971 recipe card library put out by Betty Crocker. I made a few modifications over the years.

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Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup shortening (I use Crisco butter-flavored sticks)
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 ½ teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • Enough red food coloring to make desired red color

Directions:

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend red food coloring into one half.

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Shape 1 teaspoon dough from each half into a 4-inch rope. (Roll dough back and forth on lightly floured board to get smooth, even ropes). Place ropes side by side; press together slightly and twist.

Place completed canes on ungreased baking sheet (mine are lined with silicone mats). Curve top of cookie down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Remove immediately from baking sheet and cool on wire racks.

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Makes about two dozen cookies.