Candy Cane Cookies

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            FOOD FUNNY
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Reader Stacie Wheeler writes, "Here is a great selection of food
quotes I found (stole) from various food-related websites on the
topics of diet and dieting. I hope you can use some of them."

"Researchers have discovered that chocolate produces some of the same
reactions in the brain as marijuana. The researchers also discovered
other similarities between the two but can't remember what they are."
- Matt Lauer (on NBC's Today Show)

"Nouvelle Cuisine, roughly translated, means: I can't believe I paid
ninety-six dollars and I'm still hungry." - Mike Kalin

"I went to a restaurant that serves "breakfast at any time," so I
ordered French toast during the Renaissance." - Steven Wright

"A gourmet who thinks of calories is like a tart who looks at her
watch." - James Beard

"I drive way too fast to worry about cholesterol." - Steven Wright

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            TODAY'S RECIPE
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The theme of the upcoming EXTRA! edition will be "Cookies," and I
thought it would be nice to share some of the recipes from the holiday
category with you this week. Here are some of the holiday treats that
will issue forth from my kitchen this year:

Monday's Extra:
Candy Cane Cookies

Tuesday's Extra:
Zimtsterne

Wednesday's Extra:
Cream Wafers

Thursday's Extra:
Nurnberger

Friday's Extra:
Honey Sandwich Cookies

The festive appearance of these cookies is enough to make them a
family favorite, and their delicate texture and flavor makes them
doubly worthy of a place in your holiday kitchen.

Candy Cane Cookies

1/2 lb (225 g) butter
1 cup (250 ml) sifted confectioner's (powdered) sugar
1 egg
1 tsp (5 ml) almond extract
1 tsp (5 ml) vanilla extract
2 1/2 cups (625 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 tsp (2 ml) red food coloring
1/2 cup (125 ml) crushed peppermint candies mixed with
1/2 cup (125 ml) granulated sugar

Mix together the butter, confectioner's sugar, egg, almond, and
vanilla extract until thoroughly combined. Stir in the flour and
salt. Divide the dough in half and blend the food coloring into one
half. Using about 1 teaspoon (5 ml) of each dough, roll out two
cylinders about 4 inches (10 cm) long. Place them side by side and
gently press them together. Twist them to form a candy cane pattern
with the red and white doughs, and curve one end to form a candy cane
shape. Place on an ungreased baking sheet and bake in a preheated
375F (190C) oven for about 9 minutes, until lightly browned. Sprinkle
with the peppermint candy mixture and cool cookies on wire racks.
Makes about 4 dozen cookies.
Received on Sat Dec 20 22:15:41 2003