Candy Cane Cookies

Name: Candy Cane Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3 dozen.
Ingredients: 1 cup butter, softened; 1 cup confectioners' sugar; 1 egg; 1-1/2 teaspoons almond extract; 2-1/2 cups all-purpose flour; 1 teaspoon salt; Red food coloring; 1/2 cup crushed peppermint candy canes; 1/2 cup sugar

TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling YIELD: 3 dozen.

These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. —Tammy Schenk, Harlowton, Montana

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes
1/2 cup sugar

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
3. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 each: 108 calories, 5g fat (3g saturated fat), 19mg cholesterol, 104mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.

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