Campbell’s “Candy Cane” Christmas Cookies
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Ingredients:
- 1/2 cup butter
- 1/2 cup shortening
- 1 x egg
- 1 tsp. pure peppermint extract
- 1/2 tsp. pure almond extract
- 1 cup powdered sugar
- 2 1/2 cups flour
- 1 tsp. salt
- red food coloring
- 2 tsp. Peppermint Vanilla Bean Sugar
Directions:
Cream first 5 ingredients together in an electric mixer. In a separate bowl, whisk together powdered sugar, flour and salt. Mix dry ingredients into wet until well combined. Divide dough in half and color one half red with several drops of food coloring. On a lightly floured surface, roll out 1 Tbsp. of dough of each color into 6-inch long ropes. Twist ropes together and shape like a candy cane. Bake at 375 degrees for 10 min. on an ungreased cookie sheet. Remove from oven and sprinkle with Peppermint Vanilla Bean Sugar while still warm.
Yields:
1 dozenThanks to:
Nancy Frank, former Savory Spice Shop employee, and her mother, Bonnie Campbell
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.