Candy Cane Cookies

I baked Christmas cookies for the first time in years, and had to include this one. The almond extract really makes a difference. Warning though, they are extremely fragile and not really suitable for mailing.

Candy Cane Cookies


1 cup butter
1 cup sifted confectioners sugar
1 egg
1 ½ tsp almond extract
1 tsp vanilla
2 ½ cups flour
1 tsp salt
½ tsp red food coloring

Preheat oven to 350°F / 175°C.

Mix together butter, sugar, egg, almond extract and vanilla. Mix flour and salt together and add to previous mixture. Mix well.

Divide dough in half. Blend red food coloring into one half of dough. Roll 1 tsp of each dough into a 4 inch strip on a lightly floured surface. Lay the strips next to each other and twist together like a rope and shape into a cane shape.

Bake 9 minutes or until lightly browned.

Warning, these are very fragile once they are baked.

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