These fun-to-make holiday cookies are shapedlike candy canes, baked, frosted and then sprinkled with realcrushed candy canes.
Recipe: Candy Cane Cookies
Preheat oven to 350°F (175°C).
For Cookies: Combine butter, sugar, saltand flavoring into large electric mixer bowl and beat until fluffy.Stir in almonds and flour until well blended.
Roll a heaping tablespoon of dough intoa rope and form into a candy cane shape. Place on well-butteredor parchment-lined baking sheet and repeat using all of the doughto make 20 to 24 cookies.
Bake until slightly browned, 15 to 17minutes. Cool on pan until slightly firm, then carefully removeto a wire rack and cool completely.
For icing: Stir powdered sugar and milktogether. Add food coloring, if desired. Drizzle on cookies andsprinkle with crushed candy canes
1 cup unsalted butter
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon almond flavoring
1 cup chopped almonds
2 cups all-purpose flourIcing:
2 cups powdered sugar
2 to 3 tablespoons milk
Approximately 4 to 6 crushed candy canes
Makes about 2 dozen.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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