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Categories:
butter sugar egg yolk almond extract red food coloring flour butter sugar egg yolk almond extract flour
Viewed: 6 - Published at: 8 years agoIngredients
- 1/2 cup (1 stick) butter, softened
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 egg yolk
- 1/4 teaspoon almond extract
- 2 teaspoons red food coloring
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) butter, softened
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1 1/4 cups all-purpose flour
Method
- Preheat an oven to 425 F.
- To make the red dough: In a bowl, using an electric mixer on medium speed, beat the butter until soft and creamy.
- Slowly beat in the sugar, and when it is fully incorporated, beat in the egg yolk, almond extract, and food coloring until well blended.
- Beat in the flour until well blended.
- Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- To make the plain dough: Repeat the process for the red dough, omitting the food coloring.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Tear off a walnut-sized piece of red dough, and using the palms of your hands, roll it out on aluminum foil to form a rope about 1/4 inch in diameter and 5 inches long.
- Do the same with the plain dough.
- Twist the ropes together and then bend the top into a curve to make a candy cane.
- Place on an ungreased baking sheet about 1 inch apart.
- Repeat until all the dough is used.
- Bake for about 8 minutes, or until lightly browned on the bottom.
- Transfer the cookies to a wire rack to cool.
- To store, pack in an airtight container in single layers, separated by waxed paper.
