This is the original recipe I’ve used every Christmas. Originally it came from The Better Homes & Gardens Cookbook.
This is the original recipe I’ve used every Christmas. Originally it came from The Better Homes & Gardens Cookbook.
Heat oven to 375 degrees.
Mix the crushed peppermint candy and granulated sugar together and set aside.
Mix shortening, sugar, egg and flavorings together.
Add flour and salt and mix.
Divide dough in half.
Add food coloring to one half and mix well.
Make one cookie at a time by rolling a 4" strip (use about 1 tsp of dough) from each color.
Place strips side-by-side, press lightly together and twist like a rope.
Place on ungreased baking sheet.
Curve top down to form handle of the cane.
Bake about 9 minutes.
Remove from baking sheet.
While still warm sprinkle with the candy/sugar mixture.
