- CANDY CANE COOKIES
| 1 | cup (2 sticks) | butter | softened |
| 1 | cup | confectioners' sugar | |
| 1 | egg | ||
| 1/2 | tsp. | peppermint extract | |
| 1/2 | tsp. | vanilla extract | |
| 2 1/2 | cups | all purpose flour | |
| 1/4 | tsp | salt | |
| 1 | cup | crushed candy canes | |
| 3 | tbls. | granulated sugar |
Preheat the oven to 375F. In a large
bowl, cream the butter and confectioners' sugar until light and fluffy.
Add the egg and the peppermint and vanilla extracts and beat until well
blended. Cover the bowl tightly with plastic wrap and refrigerate
for one hour. Shape intop 1 1/2 inch balls and roll each ball in
a mixture of crushed candy canes and granulated sugar until all the dough
has been used. Place on cookie sheets that have been coated with
nonstick vegetable cooking spray. Bake for 10 to 12 minutes until
browned. Immediately remove from cookie sheets and place on wire
racks to cool.
NOTE: Make sure to crush candy canes
well.
