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Candy Cane Sugar Cookies

We're in candy cane party mode around here! 
Today, I'm sharing our favorite sugar cookie recipe
from this vintage (1963) Betty Crocker Cooky Book.

I grew up with this cookbook full of hundreds of cookie recipes. When I was newly married, my mom passed on her copy to me.

I've tried so many sugar cookie recipes, but this one is our favorite. 
It works every time--no fail!  
Not too thick and heavy, not too soft,
truly the perfect sugar cookies.

This recipe is doubled...because we always double it!
3/4 cup shortening
3/4 cup butter
2 cups sugar
4 eggs
2 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt
Mix shortening, butter, sugar, eggs and vanilla
in a mixer until creamy.
In a large bowl combine flour, baking powder and salt.
Blend in flour mixture to the butter mixture.
Beat well.

Chill 1 hour.

Heat oven to 400 degrees.
Roll dough 1/8" thick.  Cut out with cookie cutters.
Bake for 6 to 8 minutes.

Now, I usually put a quick icing on the cookies,
this time inspired by my friend Maria of Pink Patisserie,
I tried my hand at Sweet Dani B's Royal Icing Recipe.

Sweet Dani B's Royal Icing
Makes 5 Cups
2 lbs. confectioners sugar
2/3 C. water
1/2 C. plus 2 T. meringue powder
Gel paste food coloring
Combine the sugar, water and meringue powder in a large bowl and mix with a hand held mixer on low for 7 minutes. Icing will be very thick. Add 1-2 additional tablespoons of water to the icing and combine.  Add more water if necessary, 1 teaspoon at a time to achieve desired consistency.

And of course I loaded up my new frosting bottles
to pretend I was a pro.  (I'm not.)

There's something about these squeeze bottles than make the frosting so much easier!
 Look how pretty they turned out! 
My family was was I!  Can you believe it?
Thanks, Pink Pattisserie

To see the entire Candy Cane Party-- click here!

1 comment :

  1. You are so welcome and they look fantastic! Want to come help me with mine? :)