Serves: 48
Total Calories: 65
Beat butter, powdered sugar, egg, and extract in a large bowl with electric mixer until fluffy. On low speed, beat in flour and salt. Divide dough in half. Place one half of the dough on wax paper. Lightly coat your hands with butter. Add food color to the dough on the wax paper and work it in with your hands until the dough is an even pink color. Preheat oven to 375°. Using 1 teaspoon of pink dough and 1 teaspoon of white dough, make two 4-inch long ropes by rolling the dough back and forth on a board. Place the 2 ropes side by side and lightly press them together. Twist the ropes together and bend the top down to form a candy cane. Make the cookies one at a time. Place on ungreased cookie sheets 2 inches apart. Bake 9 to 11 minutes until very lightly browned. Cool cookies on wire racks.
This Candy Cane Cookies recipe is from the Special Dishes for Special Days Cookbook. Download this Cookbook today.
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