Candy cane cookies

first baked for Xmas 1974

 

You will need:

1 stick margarine–or 1/2 cup

1 stick butter–or 1/2 cup

1 cup powdered sugar

1 egg

1 tsp. vanilla

1 tsp. salt

2 1/2 cups flour

1/2 tsp. red food color

Red sugar sprinkles in plastic container

Heat oven to 375 degrees.  Mix thoroughly butter, margarine, powdered sugar, egg and vanilla.  Blend in flour and salt. Dough will be smooth, but thick.

Divide dough in half…….blend red food color in one half.

Refrigerate both bowls for several hours. (This just makes the cookie dough easier to roll).

I make my cookies smallish…..they just look better.

Shape 1 small spoonful of dough (a spoon you eat cereal with) from each half into about a 3-3 1/2 inch rope.  Roll back and forth on a lightly floured board to avoid stickiness, although the flour should be kinda cold coming out of the fridge. Press together lightly….then twist to candy cane shape with hook at top. (This just takes a little practice….first ones usually look whimpy..).

Place on ungreased cookie sheet about an inch apart….they only puff up a bit. Then sprinkle with red sugar sprinkles.

Bake for only 9 minutes….should only get very light brown.  Keep checking oven…

You do not want them dark.

Let cool for about 3 minutes on cookie sheet, then remove to cutting board. If you remove too soon, they sometimes break!

About 3-4 dozen cookies.

Yummmmm…A Keating tradition!!!!!!!  May it continue in your home!!

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