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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Candy Cane Cookies

Yield: About 36 cookies
Prep 30 mins Chill 1 hr Bake 375°F 7 mins
Candy Cane Cookies
  • 1/3  cup  shortening
  • 1/3  cup  butter (no substitutes)
  • 3/4  cup  sugar
  • 1  teaspoon  baking powder
  • 1  egg
  • 2  tablespoons  milk
  • 1  teaspoon  vanilla
  • 1/3  cup  unsweetened cocoa powder
  • 1 3/4  cups  all-purpose flour
  • 4  ounces  white chocolate
  • 2 - 4  teaspoons  shortening
  • 1/2 - 2/3  cup  crushed peppermint candy canes

1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa powder and as much flour as you can with mixer. Stir in remaining flour. Divide dough in half. Cover; chill at least 1 hour.

2. Preheat oven to 375 degree F. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned. Remove from cookie sheet; cool on a wire rack.

3. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.) Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies. Let stand till set. Makes about 36 cookies.

Nutrition Facts (Candy Cane Cookies)
  • cal. (kcal) 101,
  • Fat, total (g) 6,
  • chol. (mg) 12,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • pro. (g) 1,
  • sodium (mg) 36,
  • Percent Daily Values are based on a 2,000 calorie diet

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