Busters Recipes

Candy Cane Butter Cookies

Yield: 3-dozen.
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 teaspoon each: almond and anise extracts
1/4 teaspoon salt
1 large egg yolk
21/4 cups all-purpose flour
Red food coloring

1. Blend butter, sugar, extracts, salt and yolk with electric mixer.
Gradually beat in flour. To half of dough add 10-12 drops food coloring.
Beat until well-blended. Wrap and chill both doughs for 1 hour.

2. Heat oven to 350 F. Shape teaspoon of dough from each half into 4-inch ropes. Put ropes side by side and twist. Place 2 inches apart on lightly greased cookie sheets. Curve end to form cane. Repeat with remaining dough.

3. Refrigerate filled baking sheets 5 minutes. Bake 12-15 minutes. Cool on pans 5 minutes.