Candy Cane Cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
1/4 teaspoon peppermint extract or 1/2 teaspoon Almond Extract
3 cups all-purpose flour
- Easy-Add Red (no-taste) Icing Color Add to shopping list Red (no-taste) Icing Color
- Easy-Add White Sparkling Sugar Add to shopping list White Sparkling Sugar
About 24 cookies.
Preheat oven to 375ºF. In large bowl, cream butter with sugar with mixer until light and fluffy. Beat in egg and extracts. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.
Divide dough into 2 balls. Color one ball of dough red with icing color. Pinch off a 1 in. ball of each color dough. On flat surface, roll ball into 3-in. long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.
Bake 8-10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely.