And now we enter the butter cookie portion of our program!
This pretty little cookies really dress up a tray. This is mostly my aunt’s recipe, and they have been one of my favorites for as long as I can remember. I have made a few changes, and I prefer the peppermint oil to the crushed candy. You could also drizzle these with white chocolate and sprinkle crushed candy on top.
I’m sorry that I don’t have a step by step for you this today. Something happened to my SD card! I’ll try and have it fixed by tomorrow.
Candy Cane Cookies, Makes about 40
1 c. butter
1 c. powdered sugar
2 T. cream cheese
1 t. vanilla
1 t. almond extract
2-1/2 c. flour
Red food coloring
1/2 c. crushed candy canes OR 1 t. peppermint oil
Beat the butter, cream cheese and sugar together, then beat in the egg and flavorings. Beat in the flour and the crushed candy if you’re using it.
The dough will be very soft. Flour a work surface well and divide the dough in half. Color one half red with a few drops of food coloring.
Take a golf-ball sized lump of dough from each color. Roll them into long snakes about the thickness of a pencil. Cut them into 2″ lengths and twist the two colors together. Place them on a greased cookie sheet and bend the top so you have a cane shape.
Bake at 375 for about eight minutes, until the bottoms just start to color.