Candy Cane Cookies

1/2 c. crushed peppermint candy
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt

In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)

(from The Friend magazine, Dec. 2003 p. 18-19)


by Catherine S.