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Spritz Candy Cane Cookies

Have fun creating these candy canes, made with a cookie press and two colors of peppermint-flavored dough.

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

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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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