Cookies

Christmas Candy Cane Cookies

  • 1 cup Butter or margarine, softened
  • 1 cup Powdered sugar
  • 1 1/2 teaspoon Almond Extract
  • 1 Egg
  • 1 teaspoon Vanilla
  • 2 1/2 cups Flour
  • 1 teaspoon Salt

    • Mix together all the aboue ingredients.Divide dough into 2 wqual parts. Add 1 teaspoon red food coloring to one part (or use 1 teaspoon green food coloring ifyou want to make green and white canes)cover work bowl and refrigerate for at least 4 hours.

    For each candy cane, use a heaping teaspoon of white dough and a heaping teaspoon of red dough, roll eachcolor individually into about a 4 inch rope. Then twist one white and one red rope together to form a cane and place onan ungreased cookie sheet. Be sure to curve the top, completing the formation of a candy cane.

    Bake at 375° for 9 to 12minutes, or until they begin to lightlybrown. Immediately sprinkle lightly with granulated sugar. To avoid breaking cookies, let cool for a few minutes on cookie sheet before attempting ro remove cookies.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!