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Candy Cane Cookies

Don't forget to order your copy of
Mom's Pantry's By Heart Cookbook!
Volume 1 and 2 are available now!

shared by Linda House

Red dough

½ cup (1 stick) butter, softened
1/3 cup plus 1 tablespoon granulated sugar
1 egg yolk
¼ teaspoon almond extract
2 teaspoons red food colouring
1 ¼ cups all-purpose flour
Plain dough
½ cup (1 stick) butter, softened
1/3 cup plus 1 tablespoon granulated sugar
1 egg yolk
¼ teaspoon almond extract
1 ¼ cups all-purpose flour

Directions

Preheat an oven to 425F.

To make the red dough: In a bowl, using an electric mixer on medium speed, beat the butter until soft and creamy. Slowly beat in the sugar, and when it is fully incorporated, beat in the egg yolk, almond extract and food colouring until well blended.

Beat in the flour until well blended. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

To make the plain dough: Repeat the process for the red dough, omitting the food colouring.

Shape into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

Tear off a walnut-sized piece of red dough, and using the
palms of your hands, roll it out on aluminum foil to form a
rope about ¼ inch in diameter and 5 inches long. Do the
same with the plain dough.

Twist the ropes together and then bend the top into a curve
to make a candy cane. Place on an ungreased baking sheet
about 1 inch apart. Repeat until all the dough is used.
Bake for about 8 minutes, or until lightly browned on the
bottom.

Transfer the cookies to a wire rack to cool. To store, pack in
an airtight container in single layers, separated by waxed
paper.

Makes about 30 cookies.