Candy Cane Sugar Cookies

2/3 cup regular shortening unflavored
2/3 cup unsalted butter room temperature
2 cups white sugar
1 large egg + 1 large egg yolk
1 tablespoon corn syrup
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup peppermint crunch sprinkles (I crushed up about 6 candy canes for some extra flavor.)
Cream Cheese Peppermint Frosting
1/4 cup (4 tablespoons) butter softened not melted
4 ounces cream cheese softened but not melted
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract not mint extract
2 and up to 2 1/2 cups powdered sugar (depending on desired consistency)
Peppermint crunch sprinkles to top

Preheat the oven to 350.

Beat together the shortening, butter, and add white sugar until light and creamy.

Mix in the egg, egg yolk, corn syrup, and vanilla extract.

Beat in the peppermint extract to taste.

Add in the flour, baking powder, salt and crushed candy canes. Mix until just combined.

Drop ball shaped spoonfuls onto baking sheet. Flatten out into a disc for even cooking.

Bake 2 inches apart on a parchment lined cookie sheet.

Bake 9-12 minutes. NOTE: It's best to slightly under-baking the cookies, letting them cool most of the way

Beat together the softened butter, softened cream cheese, vanilla, and peppermint extract.

Beat in the powdered sugar, slowly adding about 1/2 a cup at a time until a smooth frosting is formed.

You can add a little milk if needed to thin your frosting to desired consistency.

Frost the cookies and add peppermint crunch sprinkles to the top.

Store in an airtight container at room temperature.

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