These cookies taste like a pepperminty dream. Making them is a … less pleasant dream. Unlike other recipes on my blog, DO NOT MAKE THESE WITH CHILDREN. As a grown-up, I get exasperated trying to roll and shape the delicate cookie dough. With kids, it will be an exercise in frustration.
But I promise you they are worth every single fiddly minute.
Candy Cane Cookies
1 cup butter or margarine, softened
1 cup icing (confectioner’s) sugar
1 tsp vanilla flavoring
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp almond flavoring
¼ tsp peppermint flavoring
½ tsp red food coloring
Mix first 4 ingredients together well. Add flour, baking powder and salt. Mix well.
Divide dough into two equal portions. To one half, add almond flavoring. To the other half, add the peppermint flavoring and food coloring. Refrigerate for at least 2 hours. (DO NOT SKIP THIS STEP)
Roll 1 tsp of each color dough into ropes about 5-6 inches long. Lay side by side. Pinch ends together. Twist to form a spiral. Keep dough and rolling surface cool. Place on ungreased cookie sheet and shape to form a cane. Bake at 350F for about 10 minutes until pale gold. Cool on baking sheet 2-3 minutes then remove. (Transfer with care; these cookies are delicate.) Makes about 2 to 3 dozen, depending on how big you make them.
Based on recipe from “Company’s Coming: Cookies” by Jean Pare, 1988