My favorite Christmas Cookie Recipe

1 ¼ cup granulated sugar
1 stick butter flavor Crisco all vegetable shortening
2 eggs
¼ light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups plus 4 tablespoons all purpose four, divided
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon red food color
¼ teaspoon peppermint extract

Combine sugar and shortening in large bowl. Beat at medium speed with electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy
Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended
Divide dough in half. Add red food color and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate several hours or over night.
Heat oven to 375F. Place sheets of foil on countertop for cooling cookies.
Roll 1 rounded teaspoon plain dough with hands into 6-inch rope on lightly floured surface. Repeat, using 1 teaspoonful red dough. Place ropes side by side. Twist together gently. Pinch ends to seal. Curve one end into the “hook” of a candy cane. Transfer to ungreased baking sheet with large pancake turner. Repeat with remaining dough. Place cookies 2 inches apart.
Bake one baking sheet at a time at 375F for 7 to 9 minutes, or until just lightly browned. Do not over bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

My own personal twist is that I dye one half of the dough red as instructed, and then dye the other half green instead of leaving it plain. My advice is to use rubber gloves when mixing color so you don’t end up with stained hands, and to rinse your bowl immediately. Don’t skip the refrigerate instruction if the dough is warm it is too sticky to work with easily. These cookies always seem to be a hit, but just a warning they are sweet.