Recipes from the Masters: Holidays Edition: Volume 2

Are you a fan of super chewy cookies? If, so you may be interested in these Christmas cane cookies! I can’t say that I quite understand the association between the Holidays and these orange-ish flavored cookies, beyond the shape you can give them. Regardless, let’s jump into the recipe:


Christmas Cane Cookies
Source: December 2, 1961 – Lancaster Farming



Behold a picture of the cookies with a book. (Food photography is not my strong point.)

1 cup shortening
1 cup sifted powdered sugar
1 egg
1 tablespoon vanilla
1 tablespoon orange juice
2 teaspoons grated orange rind
2 ½ cups sifted flour
1 teaspoon salt
½ teaspoon nutmeg
1 ½ cups quick-cooking oats
1 cup chopped pecans



“Cream shortening and one cup powdered sugar. Add egg, vanilla, orange juice, and orange rind. Fold in flour, salt and nutmeg. Mix thoroughly. Blend in oats and pecans. Using a tablespoonful of dough form into slender roll 4 inches long. Curve one end to form into cane. With a spatula, place on a cookie sheet. Bake in a slow over (325 degrees) 30 minutes. Combine powdered and red sugar and sprinkle on cookies while still warm.”


These cookies were extremely chewy! The orange flavor wasn’t especially strong so the main taste seemed to come from the powdered sugar. However, the addition of the oats made them not taste too overly sweet. Also, the cookies did not puff up at all due to the lack of baking soda. This does have the benefit of making the cookies retain whatever shape you give them. The reactions to these cookies were generally positive, though they lacked the sense of enthusiasm that many of the other recipes have. I would suggest considering adding more orange to the batter in order to give them more flavor.

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