Betty Crocker's Classic Candy Cane Cookies (1963)

• 
  1 cup shortening (1/2 butter)
• 1 cup sifted confectioners' sugar
•  1 egg
• 1 1/2 tspns almond extract
• 1 tspn vanilla
• 2 1/2 cups Gold Medal flour
• 1 tspn salt
• 1/2 tspn red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Heat oven to 375 degrees. Mix shortening, sugar, egg, and flavorings thoroughly. Sift flour, then flour mix with salt. Stir into shortening mixture. 

Divide dough in half. Blend red food coloring into one half of dough. 

Using 1 teaspoon of dough, roll a 4-inch strip from each color. For smooth even strips, roll them back-and-forth on lightly floured board. Place the two strips side-by-side, press together lightly, and twist like rope. 

For best results, complete cookies one at a time. If all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane. 

Bake about 9 minutes until lightly browned. While still warm, remove from making sheet with spatula and sprinkle with mixture of sugar and crushed peppermint candy.  Makes about 4 dozen cookies.

(Note - If you use Gold Medal self-rising flour, omit salt.)

More "Lost" Cookie Recipes

Ginger Cookies Eggless (1917)

Hollywood Bowl Cowboy Cookies (1984)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!)