Candy Cane Cookies

I’m cooking these this Thursday and thought I’d type it up here. Mom found this recipe in a Southern Living cookbook, attributed to Mrs. HS Wright from Charlotte, NC. I’ve made it off and on at Christmas for years, with some modifications.

Candy Cane Cookies

• 1/2 cup shortening
• 1/2 cup butter or margarine
• 1 cup powdered sugar
• 1 egg, beaten
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 1/2 cup flour
• 1 tsp salt
• 1/4 cup crushed peppermints (not in original recipe)
• 1 tsp red food coloring
• 1/3 cup crushed peppermints
• 1/3 cup sugar

Original directions:

1. Cream shortening and butter in large mixing bowl.
2. Add next 6 ingredients and mix well.
3. Divide dough in 1/2, add food coloring to one portion.
4. Make candy canes and place on greased cookie sheet.
5. Bake at 375 for 9 minutes or edges begin to brown.
6. Combine 1/3 cup crushed peppermints and sugar and sprinkle on warm cookies.
7. Bake at 375 for 9-10 minutes or edges begin to brown.
   

Casey’s version:

1. Cream shortening and butter in large mixing bowl.
2. Add next 6 ingredients and mix well.
3. Divide dough in 1/2, add food coloring and 1/4 cup crushed peppermints to one portion.
4. Mix 1/3 cup crushed peppermints and sugar in a bowl.
5. Take a bit of each colored dough and form marbleized balls.
6. Roll dough balls in crushed peppermint and sugar and place on greased cookie sheet.
7. Bake at 375 for 9-10 minutes or edges begin to brown.
   

Yields about 4 dozen cookies. As you can tell, my version has a bit more peppermint and a lot less work. The candy cane forms tend to cook unevenly and burn on the edges, not to mention they tend to break and are time consuming to make.