Candy Cane Butter Cookies |
Course : Cookies
Serves: 1 |
|
| |
Ingredients:
1 cup unsalted butter, at room temp |
1/2 cup granulated sugar |
1 teaspoon almond extract |
1 teaspoon anaise extract |
1/4 teaspoon salt |
1 large egg yolk |
2 1/4 cups all purpose flour |
3 DROPS red food coloring |
|
| |
Preparation / Directions:
Preheat oven to 350F. With electric mixe on medium speed beat butter -- sugar, extracts, salt and egg yolk until light and fluffy. Gradually add flour -- mix well. Cover in plastic wrap and refrigerate 30 minutes or up to 2 days. Divide dough in half. Add 10-12 drops food coloring to half the dough. Knead dough to blend in color(wear latex gloves to avoid dyeing hands). Cut each half of dough into 12 even pieces. With hands -- roll out 1 plain and 1 colored piece of dough on clean surface into 10 inch lengths to form sticks. Line sticks side by side lengthwise -- gently press together. Cut into 3 equal segments -- twist each segment to form candy cane stripes. Curl one end of each piece to form cane.
Place on lightly greased cookie sheets. Repeat with remaining pieces. Refrigerate for 5 minutes or until firm. Bake 12 to 14 minutes -- or until plain dough is golden. Cool
|
| |
Nutritional Information:
453 Calories (kcal); 5g Total Fat; (10% calories from fat); 3g Protein; 100g Carbohydrate; 213mg Cholesterol; 541mg Sodium |
|
|
|
|
|
