 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 36 |
|
These festive cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing— it wouldn't be Christmas at my house without them! Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
1-1/2 teaspoons almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
red food coloring |
1/2 cup crushed peppermint candy canes |
1/2 cup sugar |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
3. Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
|
|