Candy Cane Cookies
Makes 4 1/2 dozen • From the kitchen of Makayla
Ingredients
1 cup sugar
1 cup margarine or butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons peppermint candies, finely crushed
2 tablespoons sugar
Directions
Heat oven to 375 degrees.
Mix together 1 cup sugar, margarine, add milk, vanilla, almond and egg.
Stir in flour and baking powder.
Divide dough in half; add 1/2 teaspoon red food coloring to one half of the dough.
For each candy cane, shape one teaspoon of dough from each half (colored and not colored), into four inch ropes by rolling the dough back and forth on a floured surface. Place one red and one white rope side by side: press together lightly and twist.
Place on an ungreased cookie sheet.
Curve the top of the cookie down to form the handle of the cane.
Bake until set and very light brown, 9-12 minutes.
Mix: 2 tablespoons finely crushed peppermint candies, 2 tablespoons sugar. Mix this together and sprinkle immediately over hot, baked cookies.
