Tasty treats: Candy cane cookies

The combination of mint, chocolate and this iconic holiday shape make these cookie great for parties or as gifts.

~INGREDIENTS

1/3 c. shortening

1/3 c. butter, softened

3/4 c. sugar

1 tsp. baking powder

1 egg

2 tbsp. milk

1 tsp. vanilla

1/3 c. unsweetened cocoa powder

1 3/4 c. all purpose flower

Royal icing

Crushed peppermints

~DIRECTIONS

STEP 1: Beat shortening and butter with electric mixer for 30 seconds. Add sugar, baking powder, then egg, milk and vanilla. Beat in cocoa powder and flour. Cover dough. Refrigerate 1 hour.

STEP 2: Heat oven to 375 degrees. Form chilled dough into candy cane shapes (or roll out dough an cut with cookie cutters). Place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes until firm and lightly browned. Transfer to baking rack to cool.

STEP 3: Make royal icing by beating four egg whites in large bowl with mixer at high speed until foamy. Gradually add 4 cups confectioner's sugar and 1 tsp. vanilla extract. Beat at high speed until thickened. Drizzle over candy cane cookies, then sprinkle cookies with crushed peppermint candies.