Candy Cane Cookie - Kraft Recipes Top
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Candy Cane Cookie

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Make It

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  • Preheat oven 375°F. Mix powdered sugar margarine/butter, shortening, egg, almond and vanilla extract in large bowl. Stir in flour and salt. Divide dough in 1/2. Tint one half with red food coloring. Refrigerate 3 hours.
  • Shape candy canes:
  • With 1 teaspoon of each color roll into rope about 4 inches long. Lightly roll each rope together to get candy cane affect. Twist top of rope to shape candy cane or form wreath by connecting both ends.
  • Place on ungreased cookie sheet and bake until set or lightly brown. Mix crushed peppermint candy and sugar lightly sprinkle over candy canes. Bake 9 minutes.


They take time but fun to do. Hang them on your Christmas tree.

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