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1
Preheat oven to 375 degrees F.
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2
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes.
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3
Beat in egg, almond extract, vanilla, and salt.
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4
Blend flour into mixture in several additions, beat until just combined.
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5
Remove half the dough from the bowl.
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6
Blend red food coloring into the half remaining in the bowl until the coloring is even.
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7
Cover dough a kitchen towel to keep it from drying out as you work.
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8
Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie.
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9
Roll into 4-inch ropes on a lightly floured surface.
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10
Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
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11
Place on ungreased cookie sheet.
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12
Curve top down to form handle of a candy cane.
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13
Bake until set, about 9 minutes.
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14
While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin.
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15
Mix the candy with the sugar.
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16
Place cooling rack over shallow pan.
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17
Immediately remove cookies from cookie sheet and gently place onto cooling rack.
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18
Sprinkle with candy/sugar mixture.
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19
Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
