Candy Cane Butter Cookies Recipe

3 1 2
Candy Cane Butter Cookies Recipe
Candy Cane Butter Cookies Recipe photo by Taste of Home
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Candy Cane Butter Cookies Recipe

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3 1 2
Publisher Photo
Whip up a batch of these special cookies to share with your friends during the holiday season.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

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

Directions

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.
Originally published as Candy Cane Butter Cookies in Country Woman November/December 1997, p41

Nutritional Facts

2 each: 173 calories, 11g fat (6g saturated fat), 39mg cholesterol, 136mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 1 teaspoon anise extract
  • 1/4 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 10 to 12 drops red food coloring
  1. 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.
  2. 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.
  3. Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely. Yield: 3 dozen.
Originally published as Candy Cane Butter Cookies in Country Woman November/December 1997, p41

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tamstom User ID: 3743954 22875
Reviewed Dec. 15, 2011

"cookies kept braking when i tried to roll them"

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