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Prep 1hr15min
Total1hr15min
Servings84
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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
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Steps
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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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.
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Nutrition Facts
Serving Size:1 Cookie
Calories
40
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
15mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
0g
% 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.
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