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Candy Cane Butter Cookies

 Candy Cane Butter Cookies
Whip up a batch of these special cookies to share with your friends during the holiday season.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
18 ServingsPrep: 20 min. + chilling Bake: 15 min./batch + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon anise extract
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 10 to 12 drops red food coloring


  • In a bowl, cream butter, sugar, egg yolk, extracts and salt until
  • light and fluffy. Gradually add flour. Remove half of dough from
  • bowl. Add food coloring to remaining half; mix well. Wrap doughs
  • separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
  • Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place
  • ropes side by side; press together gently and twist. Place 2 in.
  • apart on lightly greased baking sheets. Curve one end to form a
  • cane. Refrigerate for 5 minutes or until firm.
  • Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from
  • pan to wire racks to cool completely. Yield: 3 dozen.
Nutritional Facts: 1 serving (2 each) equals 173 calories, 11 g fat (6 g saturated fat), 39 mg cholesterol, 136 mg sodium,

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Candy Cane Butter Cookies (continued)

Nutritional Facts: 18 g carbohydrate, trace fiber, 2 g protein.