Spritz Candy Cane Cookies

  • Prep 1 hr 15 min
  • Total 1 hr 15 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

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.

  • 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 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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