CHERRY-LEMON CANDY CANE COOKIES
Makes: 2 1/2 dozen Hands-On Time: 18 min. Total Time: 3 hours, 4 min.
Ingredients: 1 cup butter, softened 2 1/2 cups powdered sugar, divided 1 large egg 1 Tbsp. lemon zest 1 tsp. vanilla extract 2 1/2 cups all-purpose flour 3/4 cup chopped dried cherries 3 Tbsp. cherry juice 1/2 tsp. red liquid food coloring
Step 1
Beat butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar, beating until light and fluffy. Add egg, lemon zest, and vanilla; beat until blended. Gradually add flour, beating until blended. Stir in cherries. Wrap dough in plastic wrap, and chill 2 hours.
Step 2
Preheat oven to 375°. Shape dough into 30 (5- x 1/2-inch) ropes. Place 2 inches apart on ungreased baking sheets; bend over tops of ropes to look like candy canes.
Step 3
Bake at 375° for 10 to 12 minutes or until edges of cookies begin to brown. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes).
Step 4
Whisk together cherry juice, food coloring, and remaining 1 1/2 cups powdered sugar in a small bowl until smooth. Drizzle over cookies.
Step 5
This recipe is excerpted with permission from Christmas with Southern Living 2013: The Ultimate Guide to Holiday Cooking & Decorating
by the Editors of Southern Living Magazine and published by Oxmoor House.
