1 cup butter, softened
1 cup confectioner’s sugar
1 egg
1 1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red food coloring
1/2 cup crushed peppermint candy canes (8 canes)
1/2 cup sugar
Directions:
Cream butter and confectioner’s 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 to 7 drops of food coloring to one half of dough. Shape tablespoons of each color of dough into ropes. Cut ropes to 4 inches. Place white and red side by side; lightly press ends together and twist. Place on ungreased baking sheets. Curve to form canes. (I found it easier to put the dough on the cookie sheet before twisting. Parchment paper on cookie sheets works very well.) Bake at 375 for 9-12 minutes or lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. (I used a food processor to crush the canes.) Cool for 2 minutes before removing from pans to wire racks to cool.
