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Candy Cane Cookies 1/2 cup shortening 1/2 cup butter or margarine, softened
1 cup powdered sugar 1 egg, slightly beaten 1 teaspoon almond extract 1 teaspoon vanilla extract 2V4 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon red food coloring 1/2 cup finely crushed peppermint candy 1/2 cup sugar Combine first 8 ingredients in a large bowl, and mix well. Divide dough in half; add food coloring to one portion, mixing well. On a lightly floured surface, roll a teaspoonful of each dough (plain and colored) into a 4-inch-long rope. Place ropes side by side, and carefully twist together; curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased cookie sheets, and bake at 375 degrees for 9 minutes or just until edges begin to brown. Combine candy and sugar, mixing well. Remove cookies from cookie sheet while warm; immediately coat with candy mixture. Yield: about 4 dozen. Santa’s Whiskers 1 cup butter or margarine, softened
1 cup sugar 2 tablespoons milk 1 teaspoon vanilla extract 2V2 cups all-purpose flour 3/4 cup chopped red and green candied cherries 1/2 cup chopped pecans 3/4 cup flaked coconut Cream butter; gradually add sugar, beating until light and fluffy. Add milk and vanilla, beating until smooth. Stir in remaining ingredients except coconut. Shape dough into two (8x2-inch) cylinders; roll each in coconut. Cover and chill 3 to 4 hours; cut into 1/4-inch-thick slices. Place on ungreased cookie sheets; bake at 375 degrees for 12 to 14 minutes. Cool on wire racks. Yield: about 4>/2 dozen. Melt-Away Peppermint Wreaths P/4 cups butter or margarine 3/4 cup sifted powdered sugar 2V4 cups all-purpose flour 3/4 teaspoon peppermint extract Red food coloring Green food coloring Cream butter; gradually add sugar, beating well. Add flour and mix well. Stir in peppermint extract. Divide dough in half and place in separate bowls. Tint half of dough with red food coloring and the other half with green food coloring. Roll dough into balls using 1/2 teaspoon dough per ball. For each wreath-shaped cookie, place six balls in a circle on ungreased cookie sheets, alternating colors. Press together securely. Bake at 375 degrees for 8 minutes. Let cool 10 minutes; remove to racks. Cool completely. Yield: 3 dozen.
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