Friday, December 12, 2008

Cooking With Kitten: Candy Cane Cookies

These cookies have been a holiday tradition in my family since I was a kid. I'm making them for a potluck supper tonight.


1 cup softened butter or margarine
1 cup 10x confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

*NOTE*: If you don't like almond extract, use 2 teaspoons vanilla. Or, and I just thought of this, you could substitute peppermint extract for the almond. After all, these are candy cane cookies.

  1. Thoroughly mix butter, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
  2. Shape 1 teaspoon of dough from each half into a 4-inch rope. For smooth, even rope, roll them back and forth on lightly floured board (Mama Cat uses wax paper). Place ropes side by side; press together gently and twist. Cut into 2-inch segments; place on an ungreased cookie sheet and curve top to form the candy cane.
  3. Bake at 375 degrees for nine minutes or until set and very light brown around the edges. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar; immediately sprinkle cookies with candy mixture.


  1. If you use self-rising flour, omit the salt.
  2. You may wish to make a double recipe of dough and color one of the batches. The 1/2 teaspoon of coloring is a gauge; if you want redder cookies, add more coloring. Don't add more than 1 1/2 teaspoons, though, or the dough will become too wet.

I'm going to make another batch soon, and when I do, I'll take pictures and add them to this post.

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