Candy Cane Cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/4 teaspoon peppermint extract or 1/2 teaspoon Almond Extract
3 cups all-purpose flour
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.
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