What You'll Need
Scale
- 1 cup shortening or softened unsalted butter
- 1 cup confectioners sugar, sifted
- 1 egg
- 1½ teaspoon peppermint extract*
- 1 teaspoon vanilla extract
- ⅛ cup of whole milk**
- 2½ cups all-purpose flour***
- 1 teaspoon kosher salt
- ½ teaspoon red food coloring
- ¼ cup granulated sugar (for dipping)
*Betty uses almond extract here, but I prefer peppermint! You do you.
**Sub any non-dairy milk you like.
***Gluten-free All-Purpose 1:1 flour can be used.
What You'll Do
- Preheat your oven to 375°.
- In a large bowl, combine 1 cup of shortening, 1 cup of sifted confectioner’s sugar, 1 egg, 1 ½ teaspoon of peppermint extract and 1 teaspoon of vanilla extract with a wooden spoon or spatula. Once combined, add in ⅛ cup of milk and combine until a smooth dough forms.
- Sift 2 ½ cups of flour and 1 teaspoon of kosher salt together into the shortening mixture and stir. Divide the dough in half and blend ½ teaspoon of red food coloring into one half of the dough, leaving the other half white.
- Use a teaspoon to form dough balls and roll a 4″ strip from each color. Place the strips side by side, press lightly together and twist like rope. Form the cane by arching the top. Dip the formed cookie into granulated sugar and place on a baking sheet.
Bake for 10 minutes. Enjoy!
Dough can be made ahead and kept in the fridge until you are ready to bake form and bake the cookies.
For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.