Recipe | Candy Cane Cookies

Ingredients:
1 cup of sugar
⅔ cup of softened margarine
½ cup of egg beaters
2 teaspoons of vanilla extract
1 teaspoon of almond extract
3 cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of red food coloring

Directions:

1. Beat sugar and margarine into a large bowl with mixer at medium speed until creamy. Beat in egg substitute, vanilla, and almond extracts. Mix flour and baking powder; stir into margarine mixture.
2. Divide the dough in half; tint half of it with red food coloring. Wrap each half and refrigerate for at least 2 hours.
3. Divide each half into 32 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and bend 1 end to form a candy cane shape. Place on ungreased baking sheets.
4. Bake in preheated 350 degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from sheets; cool on wire racks. Store in an airtight container.

*Makes 32 cookies