Candy cane cookies
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Butter or Margarine |
| 1 | cup | Powdered Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla Extract |
| ½ | teaspoon | Almond Extract |
| 3½ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| Red food coloring | ||
| 1 | Egg white, slightly beaten | |
| Red decorating sugar | ||
| (optional) | ||
Directions
1. Cream together butter and powdered sugar. Beat in egg and flavorings. 2. Combine flour and salt. Stir into first mixture. Set aside half of
dough. Tint remaining half light red with dew drops of food coloing. 3. Keep dough chilled for ease in handling. With hands, roll 1 teaspoonful
of white dough and 1 teaspoonful of red dough into strips about 4-inches long. Put strips side by side and twist together lightly.
Repeat with remaining dough. 4. Arrange on ungreased baking sheets.
Curve 1 end down to form into candy cane shape. Brush cookies with egg white. Sprinkle with red sugar, if
desired. 5. Bake at 350*F for 10 to 12 minutes or until very lightly browned. Cool
on wire racks. Store airtight.
Submitted By MICHELLE BRUCE On 11-25-94