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Spritz Candy Cane Cookies
Spritz Candy Cane Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 15 minutes
Enjoy making festive candy cane cookies with dual-colored peppermint dough using a cookie press.
Ingredients:
  • 3/4 cup sugar
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon peppermint extract
  • 1 egg
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash salt
  • 6 drops red food color
  • 15 hard peppermint candies, finely crushed
Instructions:
  • Preheat the oven to 375°F. In a large bowl, cream together sugar, shortening, and butter until light and fluffy. Mix in peppermint extract and egg until well combined. Gradually add flour, baking powder, and salt, and mix until fully incorporated.
  • Split the dough in half. Add food coloring to one half and mix until thoroughly blended and evenly colored.
  • Attach the star template to the cookie press. Fill one side of the press with half of the white dough and the other side with half of the pink dough. Press the dough onto ungreased cookie sheets to form 4-inch strips. Shape the strips into cane shapes by bending the tops. Repeat with the remaining dough.
  • Bake at 375°F for 4 to 7 minutes until edges are lightly golden. Let cool for 1 minute, then transfer from the baking sheet. Sprinkle warm cookies with crushed candy right away.

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