Christmas Cane Cookies

Author

Unknown

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Recipe

Measurements	INGREDIENTS
1 Cup	Butter or Regular Margarine
1 Cup	Sifted Confectioners’ Sugar (Powdered Sugar)
1	Egg
1 $\frac{1}{2}$ Teaspoons	Vanilla Extract
$\frac{1}{2}$ Teaspoon	Almond Extract
2 $\frac{1}{2}$ Cups	Sifted Flour
$\frac{1}{2}$ Teaspoon	Salt
$\frac{1}{2}$ Teaspoon	Red Food Coloring
$\frac{1}{4}$ Cup	Crushed Red & White Peppermint Candy
$\frac{1}{4}$ Cup	Sugar (Granulated, for sprinkling)

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Instructions

1. Beat butter (or margarine) and confectioners’ sugar until mixture is light and fluffy.
2. Beat in egg, vanilla extract, and almond extract to blend well.
3. In a separate bowl, whisk together the sifted flour and salt.
4. Stir the flour mixture into the creamed mixture until just combined.
5. Divide the dough in half. Blend red food coloring into one half.
6. Work with $\frac{1}{4}$ of the plain dough and $\frac{1}{4}$ of the tinted dough at a time. Keep the remainder of the dough in the refrigerator until you are ready to use it.
7. Take 1 teaspoon of plain dough and roll it with your hands into a strip 4 inches long.
8. Then, roll 1 teaspoon of tinted dough into a strip of the same length (4 inches).
9. Lay the two strips side by side and twist them together, holding both ends of the strips.
10. Place the twisted ropes on an ungreased baking sheet, curving one end to form a cane shape.
11. Make 1 cane at a time so the dough will not dry out.
12. Place canes about 1 inch apart on the baking sheet (about 12 to a baking sheet).
13. Bake at 375°F (190°C) for about 10 minutes, or until lightly golden.
14. Remove from the baking sheet at once.
15. Combine the crushed peppermint candy and the $\frac{1}{4}$ cup of granulated sugar.
16. Sprinkle the candy-sugar mixture on the hot cookies.
17. Cool on racks.

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