Christmas Cookies

Candy Cane Cookies

1 cup shortening
1 cup sifted confectioner's sugar
1 egg
1-1/2 tsp. almond extract
1 tsp. vanilla
2-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375 degrees. Mix shortening, egg and flavorings thoroughly. Mix flour and salt, then stir into shortening mixture. Divide dough in half. Blend food coloring into one half.
Roll a 4-inch strip (using 1 teaspoon dough) from each color. Place strips side by side, press lightly together and twist like a rope. Place on ungreased cookie sheet. Curve top to form handle of cane. Bake about 9 minutes until lightly browned. While still warm, sprinkle with mixture of crushed candy and granulated sugar.

*Note: I decided to coat our cookies with a thin layer of frosting, then add crushed candy/sugar mixture. FYI my cookies are not too pretty because I was tired and didn't realize that the cookies would be time-consuming due to the twisting of colors.

Snowball Cookies

1 cup butter or margarine
1/2 cup powdered sugar, sifted
1 teaspoon vanilla
2-1/2 cups flour, sifted
1/4 teaspoon salt

Preheat oven to 350 degrees F.
Cream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Mix in flour and salt.Shape into balls. Place on ungreased cookie sheet and bake in preheated oven for 15 minutes. Dust powdered sugar on snowball cookies as soon as they come out of oven. After the cookies cool, dust them with powdered sugar again.

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