Candy cane cookies=mom:) As far back as I can remember these candy cane cookies have been part of every Christmas! My mom made the same four cookie varieties every Christmas: butterballs, magic cookie bars, chocolate oatmeal and candy cane. My favorite Christmas cookie was (and still is) the candy cane! She would start them weeks before, put them(layered in between wax paper) in a big box, and store them in the locked freezer in the garage. All ready for Christmas:) The problem with that, was that we(the kids) all knew where the key to the freezer was, and it was very accessible:) So every year when my mom went to retrieve the Christmas cookies from the freezer, the box was half empty! My mom never seemed to mind though, and she was not one to let things slide. In retrospect, perhaps that was all part of her plan...to make an overabundance of cookies so that her kids could sneak out to the garage and stealthily swipe some...all part of the annual Christmas fun! :)
Mom has been gone now for many years, but I make her candy cane cookies every Christmas!
Candy Cane Cookies
Bake at 375 degrees
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 cup powdered sugar
1 1/2 teaspoon almond extract
1 teaspoon vanilla
Cream shortening together with the powd. sugar and then add egg, vanilla and almond extract.
To creamed mixture add 2 1/2 cup flour and 1 teaspoon salt.
Divide dough in half. Blend one half with red food coloring. Make dough into rolled strips(about 5") and twist together one white and one red. Place on ungreased cookie sheet. Shape into candy canes. Bake about 9 min. or until lightly browned. You may sprinkle a mixture of peppermint(crushed) and sugar while still warm if you'd like.