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Candy-Cane Cookies

Yield 48 cookies
Make up to 4 days ahead; store in tightly sealed container.


  • 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

Nutrition Information

  • calories (1 cookie): 73
  • fat 4 g
  • satfat 2 g
  • sodium 4 mg
  • cholesterol 19 mg

How to Make It

  1. 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.