Candy Cane Peppermint Sugar Cookies

These candy cane cookies would be a lot of fun to take to a Christmas party and the peppermint flavor gives them a fresh and light flavor! Start by making some basic sugar cookie dough with a bit of peppermint extract:

Peppermint Sugar Cookies

from Polish The Stars

Ingredients:

1-1/4 cup Granulated Sugar

1 cup Shortening (no substitutes)

2 Eggs

1/4 cup Pancake Syrup

2 teaspoons Pure Vanilla Extract

1 teaspoon Peppermint Extract

3 cups All-Purpose Flour

3/4 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

Place sugar and shortening in large bowl. Beat a medium speed with electric mixer until well blended. Add eggs, syrup, vanilla, and peppermint extract; beat until well blended and fluffy.

In medium bowl combine flour, baking powder, baking soda, and salt. Add gradually to shortening mixture, beating at low speed until well blended.

Wrap half of the dough in waxed paper. Add red food coloring to remaining dough and blend until evenly colored. Wrap red cookie dough in waxed paper. Refrigerate dough until firm.

Take some of the white dough and roll on countertop with hands until it forms a 1/4" rope like you would when playing with Play-Doh. Do the same with some of the red dough. Cut off a piece of each color that is about 6-8" long and gently twist together. Bend to a candy cane shape and place on ungreased cookie sheet. Repeat with remaining dough.

Bake one cookie sheet at a time at 375F for 5-7 minutes or until just the edges of cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on cookie sheet. Remove cookies to foil to cool completely.

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