Candy Cane Cookies -homemade

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filed under Desserts

Serving size: 1 piece
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Hard
Calories: 61 (3% DV)
Fat: 3g (5% DV)
Carbohydrates: 7g (2% DV)
Protein: 1g (2% DV)
Description: holiday candy cane cookies from Betty Crocker recipe
Ingredients:  Makes 48 servings (48 pieces)

Tip: For nutritional information on all the ingredients in Candy Cane Cookies -homemade just click on each ingredient name. Then adjust the serving size for any Candy Cane Cookies -homemade ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Heat oven to 375 degrees. Mix shortening, sugar, eggs, and flavorings thoroughly.
Measure flour and mix flour and salt; stir into shortening mixture.
Divide the dough in half. Blend food coloring into one half.
Roll a 4" strip(using 1 tsp. dough) from each color. For smooth even strips, roll them back and forth on lightly floured board.
Place strips side by side, press lightly together and twist like a rope.
For best results, complete cookies one at a time -- if all the dough of one color is shaped first, stirps become too dry to twist.
7.Place on ungreased baking sheet.
Curve top down to form handle ofcane.
Bake about 9 min. until lightly browned.
While Still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar.

Makes 4 dozen cookies
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