Spritz Candy Cane Cookies

  • Prep Time 1 hr 15 min
  • Total Time 0 min
  • Servings 84

Ingredients

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

Directions

Directions

  • 1 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.
  • 2 Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
  • 3 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.
  • 4 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.

Notes










Tips

Expert Tips

For a more intense color, use paste food color instead of liquid food color.

To speed up the shaping process, press out a line of dough along the length of the cookie sheet near the edge. Cut the dough line into 4-inch pieces. Use toothpick to curve the top of each piece, forming the cane's handle. Continue process to fill the cookie sheet.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
40
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
15mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
2g
2%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.