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Candy Cane Spritz Cookies

Prep 1 hr 10 min
Total 1 hr 40 min
Servings 66

Looking for a distinctive dessert? Then check out these peppermint candy cane cookies – a tasty treat that’s perfect for Christmas holidays. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2014

Make with

Gold Medal Flour

Ingredients

1/3

cup butter, softened

1/4

cup shortening

1/2

cup sugar

egg

1 1/4

cups Gold Medal™ all-purpose flour

1/4

teaspoon baking powder

1/4

teaspoon salt

teaspoon peppermint extract

drops red food color

3 1/2

oz vanilla-flavored candy coating (almond bark)

Steps

Hide Images

1

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.
2

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.
3

Bake 5 to 7 minutes or until edges just start to brown. Immediately and carefully remove from cookie sheets to cooling racks; cool completely.
4

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.

Expert Tips

The cookies are very fragile when they are warm, but are quite sturdy once they are cooled. To remove them from the cookie sheet, slide the spatula under the curved end first.
Once the cookies are cooled, they can be stacked in containers; they won’t stick together or break easily.