Prep Time:40 minutes
Bake Time:9 minutes
Makes:48 cookies

Festive butter cookies with crushed peppermint candy both in the dough and sprinkled on top!

Candy Cane Cookies

INGREDIENTS

1 cup butter
1 cup powdered sugar
1-1/2 teaspoons Durkee® 100% Pure Vanilla Extract
1 egg yolk
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy, divided
1/2 teaspoon Durkee® Red Food Color
1/4 cup ground almonds
1/4 cup granulated sugar

DIRECTIONS

Preheat oven to 375º F.

Combine butter, powdered sugar, egg yolk and vanilla. Add flour and salt, beating until well mixed.

Divide dough in half. Blend 1/4 cup crushed peppermint candy and red food coloring into one half; mix the ground almonds into the remaining white dough.

Using 1 teaspoon of the red dough, roll into a 4-inch strip. Repeat with the white dough. Place strips side by side; press lightly together and twist like a rope. Place on ungreased baking sheet. Curve top down to form handle of cane. (Note: roll dough strips and form canes one at a time to prevent dough from drying out and becoming difficult to handle).

Bake 9 minutes, until lightly browned. Combine remaining peppermint candy and sugar in small bowl. While still warm sprinkle cookies with peppermint candy/sugar mixture.
1-800-247-5251
Prep Time:40 minutes
Bake Time:9 minutes
Makes:48 cookies

Festive butter cookies with crushed peppermint candy both in the dough and sprinkled on top!

Candy Cane Cookies

INGREDIENTS

1 cup butter
1 cup powdered sugar
1-1/2 teaspoons Durkee® 100% Pure Vanilla Extract
1 egg yolk
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup crushed peppermint candy, divided
1/2 teaspoon Durkee® Red Food Color
1/4 cup ground almonds
1/4 cup granulated sugar

DIRECTIONS

Preheat oven to 375º F.

Combine butter, powdered sugar, egg yolk and vanilla. Add flour and salt, beating until well mixed.

Divide dough in half. Blend 1/4 cup crushed peppermint candy and red food coloring into one half; mix the ground almonds into the remaining white dough.

Using 1 teaspoon of the red dough, roll into a 4-inch strip. Repeat with the white dough. Place strips side by side; press lightly together and twist like a rope. Place on ungreased baking sheet. Curve top down to form handle of cane. (Note: roll dough strips and form canes one at a time to prevent dough from drying out and becoming difficult to handle).

Bake 9 minutes, until lightly browned. Combine remaining peppermint candy and sugar in small bowl. While still warm sprinkle cookies with peppermint candy/sugar mixture.