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.
- 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
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.READ MORE: Pittsburgh Weather: Storm Chances Simmer Down, Chances Of Rain Remain
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.MORE NEWS: Seneca Valley School Board Votes To Remove Mascot, Native American Imagery
Makes about two dozen cookies.