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
Preparation
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.
Divide dough in half. To 1 half, add food color; mix until well blended and uniform in color.
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.
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.
