Shimmering Candy Cane Christmas Cookie by Jennifer Maring.
1 cup softened butter
1 cup confectioner’s sugar
1-1/2 teaspoons almond extract 2-1/2 cups all purpose flour
1 teaspoon salt
red food coloring
1/2 cup granulated sugar (optinal) Red and White Edible Sugar Glitter
Pre-heat oven to 375 degrees...
In a mixing bowl cream butter and confectioner’s sugar until light and fluffy. Beat in egg and extract. Gradu- ally add flour and salt.
Divide dough in half. Mix 6-7 drops of red food coloring into one half. Make 4 inch ropes of each color and twist together to form the candy canes.
Bake 375 degrees for 9-12 minutes or until lightly browned. After baked can sprinkle with granulated sugar for added effect. Cool cookies for 2 minutes before removing from cookie sheets to wire rack to cool com- pletely.
Once cool, paint on Red and White Edible sugar glitter for a shimmering touch.
Photographs by Maring Visuals