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Candy Cane Cookies Recipe

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This recipe for Candy Cane Cookies is from The Carlisle Playschool 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup confectioners' sugar (icing sugar)
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
1/4 cup sugar
12 candy canes
Directions:
Directions:
1. Preheat oven to 375 degrees F.
2. Cream butter and confectioners' (icing) sugar until light and fluffy
3. Beat in egg, almond extract, vanilla and salt
4. Blend flour in mixture
5. Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough with a kitchen towel to keep it from drying out as you work.
6. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface.
7. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane.
8. Bake until set, about 9 minutes.
9. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin.
10. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.

 

 

 

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