Yield
48 cookies

Make up to 4 days ahead; store in tightly sealed container.

How to Make It

Prep time: 20 minutes
Chill time: 1 hour
Bake time: 10 minutes.

Sift flour and salt into a bowl.

In a large bowl, cream butter with an electric mixer, Slowly add sugar, beat until fluffy, about 4 minutes. Add yolks and vanilla; beat until smooth. Slowly add flour mixture; beat until dough comes together. Wrap in foil; chill 1 hour.

Meanwhile, put candy canes in a zip-close bag and crush them.

Preheat oven to 350 degrees. Roll out dough 1-inch thick, press out shapes, and place on cookie sheets. Press candy place on top.

Bake 10 minutes, or until just golden. Remove from sheet; cool.

How kids can help: Measure ingredients; crush candy canes.

Tip: You can make the dough for these cookies several weeks ahead, wrap it well in plastic wrap, and freeze. Thaw 2 hours in the fridge before rolling.

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