- 1 cup butter, cubed and softened
- 1 cup powdered sugar
- 1 egg, lightly beaten
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 cups Gold Medal unbleached, all-purpose flour
- 3/4 teaspoon red food coloring
- 1/4 teaspoon peppermint extract
- 20 round peppermint candies or 5 candy canes, crushed1/4 cup sugar
DIRECTIONS
- In a large bowl or the bowl of a stand mixer, cream together butter and powdered sugar until light and fluffy, about 3 minutes.
- Add egg, almond and vanilla extracts and salt and stir thoroughly to combine. Add in flour in 3 intervals, stirring until just combined between each interval.
- Divide dough in half and shape one half in a ball, wrap in plastic wrap and place in refrigerator. Keep the other half in the bowl and add red food coloring and peppermint extract and stir until color is evenly distributed throughout. Shape dough in a ball, wrap in plastic wrap and place in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F. Remove dough from refrigerator and unwrap, placing on a lightly floured surface. Scoop 1 teaspoon dough from each ball and roll each piece into a 4-inch log. Place logs next to each other and press together very lightly, then twist and pinch ends lightly to seal. Place log on parchment paper-lined baking sheet and curve one end to form a candy cane shape. Repeat with remaining dough.
- Bake cookies 10 minutes or until set. Meanwhile, mix together crushed peppermint candies and sugar. Remove cookies from oven and immediately sprinkle with candy/sugar mixture, if desired. Allow to cool completely on cooling rack before serving.
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