Candy Cane Cookie Recipe
A Christmas tradition, these Candy Cane Shortbread Cookies are a must from my childhood.
Servings: 32
Cost: $5
Equipment
- 1 baking sheet
- 1 mixer
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 1 cup butter softened
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon Christmas red food color I use Wilton Paste.
- 1/4 cup sugar
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together the baking powder, salt and flour. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, almond extract, vanilla, and salt. Slowly add the flour into mixture in small amounts, beating until just combined.
- Remove half the dough from the bowl and blend red food coloring into the half remaining in the bowl until the coloring is even and bright red.
- Cover the dough with a damp kitchen towel to keep it from drying out as you work.
- Using a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie and roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
- Place on ungreased cookie sheet and curve the top down to form the handle of the candy cane. Sprinkle with the remaining sugar.
- Bake until set, about 8 minutes.
- Transfer the cookies, carefully, to a cooling rack and allow to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 20mg | Fiber: 0g | Sugar: 7g | Vitamin A: 185IU | Calcium: 7mg | Iron: 0.5mg