Recipe - Candy Cane Cookies

1 cup Butter; (no substitutes)
One half cup Sugar
1 Egg yolk
1 teaspoon Almond extract
1 teaspoon Anise extract
One fourth teaspoon Salt
2 One fourth cup All purpose flour
10 dr Red food coloring; up to 12

Cream butter,sugar,egg yolk,extracts,and salt until light and
fluffy.Gradually add flour.Remove One half of dough from mixing bowl.Aff food
coloring to remaining 1/2;mix well.Wrap doughs seperately in plastic
wrap.Refrigerate for 1 hr or up to 2 days.Shape teaspoonfuls of dough from
each portion into 4" ropes.Place ropes side by side;press together gently
and twist.Place 2" apart on lightly greased baking sheets.Curve one end to
form a cane.Refrigerate for 5 min or until firm.Bake at 350 for 1215
min.Cool for 5 min.Remove from pan to wire racks to cool completely.
Posted to recipeludigest Volume 01 Number 388 by "rudolph"
rudolph@1st.net on Dec 20, 97