Dawn NoltAuthorDawn NoltCategoryTags, DifficultyIntermediateRating

Candy Cane cookies! Twists of red and white cookie dough flavored with almond and sprinkled with peppermint.

Yields36 Servings

 1 cup butter, softened
 1 cup powdered sugar
 1 Nature's Yoke egg
 1 ½ tsp almond extract
 2 ½ cups all-purpose flour
 1 tsp salt
 red food coloring
 ½ cup peppermint candy canes, crushed
 ½ cup sugar

1

In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in egg and extract.

2

Combine flour and salt; gradually add to creamed mixture and mix well.

3

Divide dough in half. Add 6-7 drops of food coloring to one half. Shape tablespoons of each color of dough into 4-inch ropes. Place ropes side by side, lightly press ends together and twist. Place on ungreased baking sheets and curve to form canes.

4

Bake at 375 F. for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar. Sprinkle over cookies immediately after removing them from the oven. Cool for 2 minutes before removing from pans.

Ingredients

 1 cup butter, softened
 1 cup powdered sugar
 1 Nature's Yoke egg
 1 ½ tsp almond extract
 2 ½ cups all-purpose flour
 1 tsp salt
 red food coloring
 ½ cup peppermint candy canes, crushed
 ½ cup sugar

Directions

1

In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in egg and extract.

2

Combine flour and salt; gradually add to creamed mixture and mix well.

3

Divide dough in half. Add 6-7 drops of food coloring to one half. Shape tablespoons of each color of dough into 4-inch ropes. Place ropes side by side, lightly press ends together and twist. Place on ungreased baking sheets and curve to form canes.

4

Bake at 375 F. for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar. Sprinkle over cookies immediately after removing them from the oven. Cool for 2 minutes before removing from pans.

Candy Cane Cookies