Patchwork Candy Cane Cookies

Two holiday classics come together with this festive and easy patchwork candy cane cookie recipe. Simply stack alternating red and white mini cookies in a candy cane shape and top off with powdered sugar icing.

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  • Makes: about 100 3-inch cookies
  • Prep: 1 hr
  • Chill: 2 hrs
  • Bake: 7 mins 350°F per batch

Patchwork Candy Cane Cookies

Directions

  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, vanilla, and almond extract until combined. Beat in the ground almonds and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Tint half of the dough using red food coloring. Cover and chill dough about 2 hours or until easy to handle.
  2. Preheat oven to 350 degrees F. On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 1-inch round cookie cutter, cut an equal number of plain and red dough circles. On an ungreased cookie sheet, overlap circles of alternating colors to form candy cane shapes. If necessary, brush circles with a little water so they stick together.
  3. Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool.

To decorate:

  1. Brush the red circles with Powdered Sugar Icing; sprinkle with red colored sugar. Let stand until dry. Brush white circles with icing; sprinkle with white decorating sugar, gently tapping to remove excess.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Powdered Sugar Icing

Directions

  1. In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency.
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Nutrition Facts (Patchwork Candy Cane Cookies)

  • Per serving:
  • 86 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 41 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 1 g pro.
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