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Ingredients
| salted butter: 1 cup |
| powdered sugar (sifted): 1 cup |
| eggs: 1 |
| vanilla extract: 1 1/2 tsp |
| almond extract: 1/2 tsp |
| all-purpose flour (sifted): 2 1/2 cups |
| salt: 1/2 tsp |
| red food coloring: 1/2 tsp |
Candy Cane Cookies
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
- Beat butter and confectioner's sugar until light and fluffy.
- Beat in egg, vanilla and almond extract until well blended.
- In a separate bowl, combine flour and salt then add to butter mixture.
- Divide dough in half. Blend in food coloring to one half.
- Work with 1/4 of the plain dough and 1/4 of the tinted dough. Keep remainder of dough in the refridgerator until ready for use to keep it from drying out while making the cookies.
- Roll 1/4tsp of the plain dough into a 4 inch-long rope. Repeat with 1/4 teaspoons of the tinted dough.
- Holding the ends, twist the two ropes together and place on an ungreased cookie sheet, curving one end to look like a candy cane.
- Repeat placing the cookies 1 inch apart on the cookie sheet.
- Bake at 375°F for about 10 minutes. Remove immediately from cookie sheet; cool on rack.