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  Candy Cane Cookies  
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  Difficulty: Easy
Rating: No Rating


1 cup margarine
1 cup powder sugar
1 egg
1 1/2 tsp almond
1 tsp. vanilla
2 1/2 cups flour (sifted)
1 tsp. salt
1/4 tsp. red food coloring
Cream together margarine, powder sugar, egg, almond & vanilla. slowly add flour and salt. Cut dough in half adding the red food coloring to one of the halves.

For each candy cane, scoop 1 teaspoonful of the plain dough and 1 teaspoonful of pink dough (tip: a small melon baller will giv you about the right amount). Roll each dough portion between your hands to make a 4 inch rope. Twist the ropes around each other like a Barber Pole and shape into a cane shape. Arrange cookies on a parchment paper lined baking sheet (or a lightly greased baking sheet), about 1 inch apart.

If dough becomes too soft, refrigerate for a few minutes until it firms up again, and only take out small amounts at a time to speed production. Bake for about 9 minutes at 375 until firm to the touch. Do not let the cookies brown. Cool for a minute before using a wide spatula to transfer the cookies to wire racks to cool completely.


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