12 Days of Baking

12 Days of Baking: Candy Cane Cookies (Day 8)

Does anyone remember their mom making these cookies? When I was a kid my mom make them all the time. I would gobble them down uncontrollably, until I developed an allergy to anything almonds. Instead of almond extract I substitute it for more vanilla… want to get more exotic? Use coconut extract!

What you’ll need

1 cup butter or margarine
1 cup icing sugar
1 egg
2 tsp vanilla extract
1/4 tsp peppermint extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp red food coloring (Canadians! Make sure it says US Red; Canadian red turns batter pink!)


Pre-heat oven to 350°F.

Mix first six ingredients together well.

Add flour, baking powder and salt. Mix well.

Divide dough in to two equal portions. Add food coloring to 1 portion and blend well.

Roll each color dough in to ropes about 5 1/2 inches long. Lay them side by side. Pinch ends together and twist to form a spiral.

Place on an ungreased baking sheet. Shape top to form a cane. Candy Cane wreaths are easy to make too.

 Bake for about 10 minutes until pale golden. Cool on sheets for 2 to 3 minutes then remove to wire racks.

Makes about 4 1/2 dozen.


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