Candy Cane Butter Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Whip up a batch of these special cookies to share with your friends during the holiday season.American Dairy Assoc, Stacy Duffy, Chicago, Illinois Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1 egg yolk |
1 teaspoon almond extract |
1 teaspoon anise extract |
1/4 teaspoon salt |
2-1/4 cups king arthur unbleached all-purpose flour |
10 to 12 drops red food coloring |
Directions:
1. In a bowl, cream butter, sugar, egg yolk, extracts and salt until light and fluffy. Gradually add flour. Remove half of dough from bowl. Add food coloring to remaining half; mix well. Wrap doughs separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
2. Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place ropes side by side; press together gently and twist. Place 2 in. apart on lightly greased baking sheets. Curve one end to form a cane. Refrigerate for 5 minutes or until firm.
3. Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely. Yield: 3 dozen.
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