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Your holidays will sparkle
when you serve these festive red and white cookies. Great for
parties and gift-giving as well.
Candy
Cane Cookies
- 2/3 cup butter or margarine,
softened
1 cup granulated sugar
2 large eggs or 1/2 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon red food coloring
- Cream butter and sugar
in large bowl with electric mixer at medium speed. Beat in eggs,
vanilla and almond extract.
- Meanwhile, in a small
bowl, combine flour and baking powder; stir into creamed butter
and sugar mixture. When well combined, divide dough in half;
tint one half with food coloring. Wrap each piece of dough and
refrigerate at least 2 hours.
- Preheat oven to 350°F
(175°C).
- Divide each portion of
dough into 32 pieces. Roll each piece into a 5-inch rope. Twist
1 red and 1 white rope together and bend the end to form a candy
cane shape. Place on ungreased baking sheet. Bake for 8 to 10
minutes or until set and lightly golden. Remove from sheet; cool
on wire racks. Store in airtight container.
Makes 16 cookies.
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