Candy cane cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cups all-purpose flour
- 1 tsp salt
Cream the butter, sugar, egg yolks, vanilla and almond extract together until light and fluffy.
In a separate bowl, combine the flour and salt and mix. Beat the dry mixture into the wet until just combined.
3Candy Cane Cookies
Divide the dough into two even halves and color one with red food coloring. Wrap each ball of dough in plastic wrap and refrigerate for half an hour.
Preheat the oven to 375°F and remove the dough from the refrigerator.
Shape into candy canes and bake on a parchment covered baking sheet for 7 - 9 minutes.