These cookies are festive and delicious! Perfect to indulge in yourself, gift to loved ones, or leave out for Santa!
Preheat oven to 375 degrees
Cream butter and sugar until light and fluffy.
Beat in egg and extracts.
Combine flour and salt in a separate small bowl and slowly add flour to wet ingredients.
Beat only until just combined.
Divide the dough in half. Set half aside and color the other half red. About 1/2 teaspoon should do. I use "no-taste" red food gel by Wilton.
Measure out 1 rounded teaspoon of each the red and uncolored dough per cookie. Use separate measuring spoons to avoid getting red in the uncolored portions.
Roll out each the red and the uncolored dough into small ropes separately first.
Then twist both ropes together slightly and roll out the combined rope until it's a little longer and smooth.
Place on parchment lined cookie sheet while curving the top of the rope to create the candy cane hook.
Bake for 9 minutes.
Immediately remove the cookies from the cookie sheet and place onto a cooling rack.
When your cookies have cooled, combine the peppermint bark (candy cane kisses unwrapped) and shortening in a microwave-safe bowl.
Heat for 1 minute at 50-60% power.
Stir and continue to heat in 30-second increments at 50-60% power until completely melted.
Be careful not to overheat and burn your candy. Take it slow.
Dip the bottom of the cookies into the melted candy, gently shake off excess, and place onto wax paper.
Place the cookies on the wax paper into the refrigerator or freezer for a few minutes to harden the candy.
Remove the cookies from the wax paper as soon as you take them out of the cold.
Store your cookies in an airtight container or a zip-top bag. Once your candy has set, you are safe to stack the cookies on top of each other.