Thursday, December 19


Is there anything more nostalgic than a candy cane cookies? These mild flavored cookies sing holiday spirit. Possibly the most labor intensive cookies on my platter, these cookies are an absolute must.

Full time 2 hours (includes baking multiple batches and cooling)
Makes 36 cookies

You will need:

1 egg
2 1/2 cup flour
1 cup butter, room temperature 
1 cup powdered sugar
1 1/2 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract
8-12 drops red food coloring

For Topping
1/2 cup sugar

Let us begin:

Preheat oven to 375'.

In a large mixing bowl cream butter and powdered sugar (do not try to use hand mixer for this, if you have a paddle attachment you can).

Once they combine and sugar isn't fluffing everywhere, beat until it turns light and fluffy.

Add in egg, vanilla, and almond extracts.

Add in 1 1/2 cup flour, stir only till it combines.

Add in remaining flour stirring only until it combines.

Divide dough in half, moving half to a small bowl or directly to lightly floured work surface.

Add 8 drops of food coloring to remaining dough. Use spatula or gloves to knead coloring into dough, if dough appears pink add more coloring but tray not to overwork dough.

Time to make the cookies. Break off 1 tsp size pieces of colored dough and using palms of hands roll them into 3 1/2"-4" long ropes.

Repeat with un-colored dough.

Gently twist the two together.

Place on baking sheet, shaping into candy cane at same time.

Repeat until you have 12 cookies per  sheet.

Sprinkle lightly with sugar.

Bake in oven 9-11 minutes or until bottom begins to golden.

Remove from oven and let cool on sheet 2-3 minutes.

Move to cutting board to finish cooling, cheers!