Candy Cane Cookies

Remixing an old blog post today...hope you don't mind but these are too cute to skip!

Today's cookie? A retro cookie straight outta the aluminum tree and color wheel (ooooh I want so bad), Andy Warhol, go go boot and Elvis era - the Sixties, of course! Betty Crocker's Cooky Book, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it via Cakespy, I knew it was going on the must-bake list this year.

The only changes made to the recipe was going the all butter route as suggested by Cakespy (the original recipe calls for a shortening and butter blend) as well as skipping the almond extract in favor of using all vanilla.

Candy Cane Cookies
Adapted From Betty Crocker's Cooky Book
Makes 4 dozen

1 cup butter
1 cup sifted icing sugar
1 egg
2 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
red food coloring

Preheat oven to 375F.

Cream butter and sugar; add egg and vanilla. Blend thoroughly.

Spoon and measure flour, stir in salt. Add to butter mixture and combine.

Divide dough into two parts; blend red food coloring into one half until desired shade.

Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.

Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane. Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.

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