Ingredients
1 cup butter, softened1 cup confectioners’ sugar1 egg1-1/2 teaspoons almond extract2-1/2 cups all-purpose flour1 teaspoon saltRed food coloring1/2 cup crushed peppermint candy canes1/2 cup sugar
Preparation
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
