Candy Cane Pinwheels
|Butter||1 Cup (16 tbs), softened (2 Sticks)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Almond extract||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Candy canes||4 , crushed|
Cream the butter and confectioners' sugar in a mixing bowl until light and fluffy.
Beat in the egg, almond extract and vanilla.
Stir in a mixture of the flour and salt.
Refrigerate, covered, until completely chilled.
Roll to 1/8 inch thickness, working with 1 portion at a time; cut into 21/2 inch squares.
Make a 1 1/2 inch cut from each corner toward the center.
Fold the points alternately to the center; press to secure.
Place on a nonstick cookie sheet and sprinkle with crushed candy canes.
Bake at 375 degrees for 8 to 10 minutes or until done to taste.