The Candy Cane Cookie. Sure, there are many out there, but this is the one. The mix of vanilla and almond extract is delicious. It's heavy on the almond, a yummy flavor that few desserts have these days. Sure the candy cane cookie takes a bit of patience, but with a little TLC, they are well worth it. A very festive cookie too. My added tip: bake on parchment paper to make it extremely easy to lift of the cookie sheet. This minimizes the breakage.
- 1 C butter
- 1 egg
- 1 tsp vanilla
- 1 tsp salt
- 1 C powder sugar
- 1 1/2 tsp almond extract
- 2 1/2 C flour
- 1/2 C crushed peppermint candy canes mixed with sugar
Cream sugar and butter, beat in egg and flavoring. Mix in flour and salt. Blend a few drops of red coloring into half of the dough.
Flour a pastry cloth. Roll the two separate colors until you get a skinny piece about 4" long. Place strips side-by-side, pressing lightly together, and twist like a rope. Cookies must be completed one at a time. Bend one end to form a candy cane.
Bake 5-7 minutes at 375. Remove from oven and while still hot, sprinkle with candy cane mixture. Carefully remove from cookie sheet to cool.