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Candy Cane Cookies

Candy Cane Cookies

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Prep Time 45 minutes
Cook Time 10 minutes
Servings: 2 dozen cookies
Course: Dessert, dolce
Ingredients Method

Ingredients
  

  • 1 cup butter, room temperature
  • 1 cup powdered sugar, sifted
  • 1 egg
  • 1½ tsp. almond extract
  • 1 tsp. vanilla
  • 2½ cups all-purpose flour
  • 1 tsp. salt
  • 1 medium sugar beet for natural food coloring
  • ¼ cup candy cane, crushed, for garnish
  • ¼ cup sugar for garnish

Method
 

  1. Preheat oven to 375° F
To prepare the natural food coloring
  1. Wash the beet and cut into large chunks. Place in 1 cup boiling water and cook covered for 10 - 15 minutes until just tender. Drain the cooking water and save. This is your bright red food coloring. Save the cooked beet for another use.
  2. Add crushed candy cane and granulated sugar together for garnish.
  3. Cream together powdered sugar and butter using a hand or stand mixer. Mix in egg until uniform.
  4. Stir in almond and vanilla extracts. Set aside.
  5. Combine dry ingredients: flour and salt. Mix until a smooth dough is formed.
  6. Divide the dough in half. Using the natural beet food coloring, color half the dough to a light pink.
  7. Roll 1 tsp. of each color dough into a strip about 4-inches long. Place the strips side by side and twist to make a rope. Place on a parchment-lined (or greased) cookie sheet and curl the end to make a candy cane shape.
    Tip: As you roll each cookie, keep the rest of the dough wrapped in plastic so it does not dry out.
  8. Bake for 9 minutes until lightly browned. Sprinkle with the crushed candy cane and sugar mixture while still warm.