Reviews & Comments

HEY LADIES! I have a few tips for you that will address the problems that a few others have posted... Problem #1: Taste My recipe also includes powered sugar (confectioners sugar) and almond extract and doesnt include milk. Problem #2: Sticky Yes, the dough will get sticky, which is way you must keep your hands and working surface dusted with flour. If the dough starts to stick while your are working with it, dust it LIGHTLY with flour. They dont stick together well when twisting them... i twist them together, lay them on the baking sheet and lightly press them down a bit. I don't want to post my recipe on this tread because i don't want to step on the originals toes, but what i will say is you CAN find mine online. When searching for candy cane cookie recipes just look for one that also includes the powdered sugar and almond extract. They will be sweeter and have a better taste :) I hope this helps someone!

I'm a novice baker but was determined to make these one year & yummy! A lot of work but I was very proud to display these cookies. And they taste great! Baking is detailed oriented, but if you take time to do them right, they will be a big hit! This year my hubby is going to make them, which is why I hunted down the recipe:)

Couldn't you roll both of the dough's out seperately and cut it all into strips and grab and twist? Does that make sense?

There was a question about the dough being super sticky. I refrigerate mine for the full 4 hrs or more. Then I can make about 6-9 at a time. While they bake I put the remaining dough in the freezer. This makes it much easier to roll out. When it gets too warm it gets sticky. I still use a light dusting of flour to roll them as well. Good luck :)These are my husbands favorite! I use the recipe as is.

Answer to question about what 1 cup shortening (one half butter) means. May use 1/2 cup butter and 1/2 cup shortening. May be too runny if you use butter alone, but 1/2 will add flavor.