Today’s Classic Cookie Recipe is from Shonda, a member of our HR team. “This recipe comes from my mom’s very old Better Homes and Gardens cookbook,” she says. You know the one she means–the binder, with the plaid oil-cloth print cover. It’s been a mainstay in most homes since it first printed in the early 1950s.
Although these cookies take a little time to form, they’re worth it. They’re light and flavorful, with a rich taste, courtesy of the almond extract and vanilla. Try them with hot cocoa for a perfect holiday treat.
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners’ sugar
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar
Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of candy cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
Makes about 4 dozen cookies.