Peppermint Cookie Canes

Name: Peppermint Cookie Canes
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 1 1/2 cups sugar; 1 large egg; 1 1/2 teaspoons peppermint extract; 1/2 teaspoon vanilla extract; 3 1/2 cups sifted cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 teaspoon red food coloring paste

10 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 large egg
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
3 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon red food coloring paste

Directions

1

Combine butter and shortening in a big mixing bowl. Beat at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Stir in peppermint and vanilla extracts. Combine flour, baking powder, and salt; add to butter mixture, beating well. Remove half of dough from bowl. Add food coloring paste to dough in bowl, and mix until color is evenly distributed.
2

Shape plain dough by teaspoonfuls into 4-inch ropes. Do the same thing with red dough. Place 1 red rope and 1 plain rope side by side; gently twist together. Roll twisted ropes into 1 rope. Shape into a cane, and place on an ungreased baking sheet. Do the same thing all over again with remaining ropes. Chill 15 minutes.
3

Preheat oven to 375°.
4

Bake at 375° for 8 minutes or just until lightly brown. Remove baking sheets from oven using oven mitts. Cool slightly. Carefully remove cookies to wire racks, using a spatula. Cool completely. Store cookies in an airtight container up to 1 week.