Your holidays will sparkle when you servethese festive red and white cookies. Great for parties and gift-givingas well.
Recipe: Candy Cane Cookies
2/3 cup butter or margarine, softened
Cream butter and sugar in large bowl withelectric mixer at medium speed. Beat in eggs, vanilla and almondextract.
Meanwhile, in a small bowl, combine flourand baking powder; stir into creamed butter and sugar mixture.When well combined, divide dough in half; tint one half withfood coloring. Wrap each piece of dough and refrigerate at least2 hours.
Preheat oven to 350°F (175°C).
Divide each portion of dough into 32 pieces.Roll each piece into a 5-inch rope. Twist 1 red and 1 white ropetogether and bend the end to form a candy cane shape. Place onungreased baking sheet. Bake for 8 to 10 minutes or until setand lightly golden. Remove from sheet; cool on wire racks. Storein airtight container.
1 cup granulated sugar
2 large eggs or 1/2 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon red food coloring
Makes 16 cookies.
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