Ingredients:
- 1/2 cup butter softened
- 1/2 cup shortening or Coconut oil
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 2 1/2 cups unsifted all purpose flour
- 1 tsp. salt
- 3/4 tsp. red food coloring or beetroot powder
- For the topping
- 1/2 cup sugar
- 1/2 cup crushed peppermint candy cane
Directions:
- Preheat oven to 375 F.
- In a large mixing bowl, cream butter, shortening and 1 cup sugar until light and fluffy. Add egg, vanilla and peppermint extract. Stir flour and salt into butter mixture and beat until well combined. Divide dough in half.
- Stir red food coloring/beetroot powder into one half of dough until well blended.
- Roll 1 teaspoonful of each color dough into a 4-inch rope. Place the two ropes side by side, press lightly together and twist. Place on ungreased cookie sheets and curve top for the handle of the candy cane.
- Bake 8 to 10 minutes or until lightly browned.
- While cookies are baking, crush candy canes to equal 1/2 cup mixture and add 1/2 cup sugar. While still warm, sprinkle with topping mixture. The warm cookie will cause the topping to slightly melt enough to adhere to the candy cane.
