Candy Cane Butter Cookies

Course : Cookies
Serves: 1
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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

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