Candy Cane Cookies

Candy Cane Cookies

Festive candy cane cookies!

Add butter to mixer and whip up.

Add the powdered sugar and mix.

Add the egg, the vanilla extract, and the almond extract and mix.

Add the salt and mix well.

Add one cup of flour and mix well.

Add the second cup of flour and mix well.

Add the remaining 1 1/2 cups of flour and mix.

Color half of your dough (I used a scale) red (I used 6 drops).

Wrap each section in plastic wrap and chill for at least 30 minutes.

After 30 minutes, preheat the oven to 350 degrees and start forming your dough into small balls with a small scooper (smaller=more cookies).

Do the same with the other half of the dough.

Roll each ball into a log 5 inches long and then crimp one side and twirl them together.

Carefully roll each twist in the grounded candy cane powder (I had some left over from last Christmas) and shape into a cane.  Place on pans covered with aluminum foil or pans lined with parchment paper.

Bake for 9 minutes (mine took about 11), and they're perfect!

Candy Cane Cookies

Cooking Time:  11 minutes
Prep time: 2 hours
Total time: 2 hour and 11 minutes
Makes about 3 dozen cookies (mine: 34 cookies)

Per Cookie:
Calories: 104 calories
Fat: 5 g
Sodium: 47 mg
Carbs: 13 g
Fiber: 0 g
Protein: 1 g

Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1 tablespoon crushed candy cane pieces
red food dye

Directions:
1.  Whip up the butter in mixer until no clumps are seen.
2.  Add powdered sugar and mix.
3.  Add the egg, vanilla extract, and almond extract and mix very well.
4.  Add the 1/2 teaspoon salt to the mixture and mix.
5.  Add one cup of flour and combine well.  Then, add another cup of flour.  Then, add the remaining 1 1/2 cups of flour.
6.  Split dough in half (I used a scale) and color one half with the red food dye (I used six drops).  Cover each half with plastic wrap and refrigerate for at least 30 minutes.
7.   Using a mortar and pestle, crush one candy cane into a powder.  Put on large plate.
8.  After 30 minutes, preheat oven to 350 degrees and form each half of the dough into small balls with a small scooper (more balls=more cookies).  Roll each ball into a log 5 inches long and twist together, crimping the ends.  Roll each twist in the candy cane powder, shape into a cane, and put on pans covered with aluminum foil, sprayed with non-stick spray, or pans lined with parchment paper.  8.  Bake for 9 minutes, checking often afterward (mine took about 11 minutes to fully bake).


** Adapted from My Great Recipes Packet's Candy Cane Cookies recipe  **

Christmas-y and yummy!  Enjoy!