It’s Christmas time, and there are cookies everywhere! This year we’re going to share another cookie recipe from Denise Pierson-Balik, Coordinator to Children’s Education here at FPC Bethlehem. You’ll love how fun these are to make, and we think they’re easy enough for your kids to help twist! Happy cookie making! (And be sure to bring some extras to our office!).
2/3 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
½ teaspoon red food coloring
1. Cream butter and sugar together with mixer. Beat in eggs, vanilla, and almond extracts.
2. In a small bowl, combine flour and baking powder, stir into butter mixture until well combined.
3. Divide dough in half and tint one half red food coloring.
4. Wrap each piece of dough and refrigerate at least 2 hours.
5. Preheat oven to 350 degrees.
6. Divide each piece of dough into an equal number of pieces, approximately 32 pieces of each color. Roll each piece into a thin rope and twist one white rope and one red rope together (twist gently so as not to mix colors). Bend the top half to make a candy cane shape.
7. Bake on an ungreased baking sheet for 8 to 10 minutes until set and lightly golden. I like to line my cookie sheets with parchment paper to prevent cookies from sticking. Cool on wire racks and store in an airtight container.
Makes 16 cookies.