Candy Cane Cookies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 3/4 cup granulated sugar
• 1 cup butter flavor crisco (or 1 butter flavor crisco stick)
• 2 eggs
• 1/4 cup light corn syrup or 1/4 cup regular pancake syrup
• 1 tablespoon vanilla
• 3 cups all-purpose flour, plus
• 4 tablespoons all-purpose flour, divided
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/4 teaspoon peppermint extract

Recipe

• 1 combine sugar and butter flavor crisco in a large bowl.
• 2 beat at medium speed of electric mixer until well blended.
• 3 add eggs, syrup and vanilla.
• 4 beat until well blended and fluffy.
• 5 combine 3 cups flour, baking powder, baking soda and salt.
• 6 add gradually to creamed mixture at low speed.
• 7 mix until well blended.
• 8 divide dough in half.
• 9 add red food color and peppermint extract to one half.
• 10 wrap each half in plastic wrap.
• 11 refrigerate several hours or overnight.
• 12 heat oven to 375ºf.
• 13 place sheets of foil on countertop for cooling cookies.
• 14 roll 1 rounded teaspoonful of plain dough with hands into a 6-inch rope on lightly floured surface.
• 15 repeat, using 1 teaspoonful red dough.
• 16 place ropes side by side.
• 17 twist together gently.
• 18 pinch ends to seal.
• 19 curve one end into the"hook" of a candy cane.
• 20 transfer to ungreased baking sheet with large pancake turner.
• 21 repeat with remaining dough.
• 22 place cookies 2 inches apart.
• 23 bake one baking sheet at a time at 375ºf for 7 to 9 minutes, or until just lightly browned.
• 24 do not overbake.
• 25 cool 2 minutes on baking sheet.
• 26 remove cookies to foil to cool completely.