Recipes and Cooking Patchwork Candy Cane Cookies Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 14, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 2 hrs Bake Time: 7 mins Total Time: 1 hrs Yield: 100 3-inch cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup sugar ½ teaspoon baking powder ½ teaspoon salt 2 eggs ¼ cup milk 1 teaspoon vanilla ½ teaspoon almond extract ½ cup ground blanched almonds 3 cup all-purpose flour red food coloring 1 recipe Powdered Sugar Icing red colored sugar white decorating sugar Powdered Sugar Icing 1 ½ cup powdered sugar ¼ teaspoon vanilla or almond extract 3 teaspoon milk Directions 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. Preheat oven to 350°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. Bake for 7 to 9 minutes or until edges are light brown. Transfer cookies to a wire rack and let cool. To decorate: 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. Powdered Sugar Icing In a small bowl stir together powdered sugar, vanilla or almond extract, and enough milk (3 to 4 teaspoons) to make icing drizzling consistency. 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. Rate it Print Nutrition Facts (per serving) 86 Calories 4g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 86 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 14mg 5% Sodium 41mg 2% Total Carbohydrate 12g 4% Total Sugars 9g Protein 1g Calcium 10.1mg 1% Iron 0.2mg 1% Potassium 13mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.