Recipe: Candy Cane Cookies
3/4 c Margarine or butter
1/2 c Sugar
1/2 tsp Baking powder
1 Egg yolk
1/2 tsp Vanilla
1/4 ts almond extract
1 1/2 c All-purpose flour
1/4 c. ground hazelnuts (filberts)
Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat till combined. Add egg yolk, vanilla, and almond extract and beat till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough with food coloring.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased cookie sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and cool.
Cool on cookie sheet about 1 minute; remove and cool completely. Drizzle with pink cookie frosting. Makes 36.
Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1 to 2 tablespoons) to make frosting of spreading or piping consistency. If desired, stir in a few drops food coloring. Makes about 1/2 cup.
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Source: Christmas Cookies 1993
