Ingredients
Scale
COOKIES:
- 1/2 cup butter flavor shortening
- 1 cup sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla
- 1 2/3 cup flour
- 1/2 cup cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
FROSTING:
- 1 stick butter (, softened)
- 3 cups powdered sugar
- 5–6 Tbsp. cream
- 1/2 cup crushed candy cane ((you want it to be like powder))
- 1/4 – 1/2 tsp. peppermint extract ((optional))
- Extra crushed candy cane for rolling edges ((optional))
Instructions
COOKIES:
- Preheat oven to 350 degrees. Line a cookie sheet with tin foil or a silpat liner.
- In mixing bowl combine shortening, sugar, milk and vanilla.
- Mix well and add in the dry ingredients. Using your hands, roll dough into small balls (about the size of a quarter). Place onto lined cookie sheet. Pat down slightly with the palm of your hand.
- Bake for 8-9 minutes. Don’t overbake!
- Allow cookies to cool and frost with candy cane butter cream.
- Roll edges in crushed candy cane, if desired.
FROSTING:
- In medium size bowl, mix butter, powdered sugar and cream until smooth. Add more cream, if necessary to reach desired consistency.
- Mix in candy cane powder and peppermint extract (if using).
- Cook Time: 9 minutes
- Category: Cookies