- 2 1/2 cups flour
- dash salt
- 2 sticks butter, softened
- 1/2 cup sugar
- 2 large egg yolks
- 1 1/2 teaspoon vanilla extract
- 12 mini-candy canes
- calories (1 cookie): 73
- fat 4 g
- satfat 2 g
- sodium 4 mg
- cholesterol 19 mg
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.