A Christmas tradition, these Candy Cane Shortbread Cookies are a must from my childhood.
Keyword: christmascookies, holiday
2 1/2cupsall-purpose flour
1/2teaspoonChristmas red food colorI use Wilton Paste...it's the best in my opinion
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.