These delightful cookies are the crown to my cooky trays. They have a nice texture and are almond flavored.

1/2 cup softened butter

1/2 cup butter flavored Crisco

1 cup sifted powdered sugar

1 room temp. egg

1 & 1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 & 1/2 cups all-purpose flour

1 teaspoon sea salt

Red gel food coloring

1/2 cup crushed candy cane (use the “puff” peppermints for easy crushing. I get them at Dollar Tree)

1/2 cup granulated sugar

Mix Crisco, butter, sugar, eggs, and flavorings until fluffy.  In another bowl, whisk together flour and salt. Blend the flour into the butter mixture. Divide dough in half.

Blend red gel food coloring into one half.

Cover your dough with a damp tea towel to keep it from drying out while you work.

Prepare baking sheets with parchment paper, and preheat oven to 375 degrees.

Combine the crushed candy cane and sugar.

On a lightly floured board, roll small amounts of each dough into strips. Sprinkle with the candy cane mixture. Roll,  gently twist, and shape into a candy cane shape. Please be sure to use half Crisco or the rolling experience will not go smoothly.

Bake around 9 minutes, till just the lightest golden at the edges.

I always use and recommend sea salt for cooking and baking for a brighter flavor.

A silicone mat is very helpful too. These cookies look spectacular on top of the cooky trays, and they are quite delicious.

We topped each cooky tray with The Candy Cane Gospel tract  from Moments with the Book! 

Merry, joyous, peaceful Christmas to you!

sage