Candy Cane Spritz Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Steps:

• Heat oven to 375°F. In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
• Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
• Attach star template to cookie press. With press lying on its side, fill one side with half of white dough; fill other side with half of pink dough. Press dough onto ungreased cookie sheets, forming 4-inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
• Bake at 375°F. for 4 to 7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Immediately sprinkle warm cookies with crushed candy.

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture., Divide dough in half. Tint 1 portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar., Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies in freezer containers. To use, thaw before serving.

Steps:

• Heat oven to 375°F. In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Stir in flour, baking powder, salt, peppermint extract and food color until mixed.
• Place dough in cookie press. Fit 1/2-inch star template in press. On ungreased large cookie sheets, press 15-inch lines of dough 3 inches apart. Score at 3-inch intervals. Pull top of dough into a curve, forming candy cane.
• Bake 5 to 7 minutes or until edges just start to brown. Immediately and carefully remove from cookie sheets to cooling racks; cool completely.
• Place waxed paper under cooling racks. In small resealable freezer plastic bag, place candy coating; seal bag. Microwave on High 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to pipe coating diagonally over each candy cane for striped effect. Move position of cookie before coating sets completely so coating doesn't adhere to cooling rack.

Steps:

• Preheat oven to 375 degrees F.
• In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
• Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
• Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.