*Candy Cane Cookies*
makes about 30 cookies

Two toned cookies, delicately almond flavoured and buttery, easily shaped into candy canes!

for the white dough:
4 ounces butter softened (1/2 cup)
3 ounces caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
6 1/2 ounces plain flour (approximately 1 1/4 cup)

For the red dough:
4 ounces butter softened (1/2 cup)
3 ounces caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
2 tsp red food colouring
6 1/2 ounces plain flour (approximately 1 1/4 cup)

Preheat the oven to 220*C/425*F/gas mark 7.

Make the white dough first.  Cream together the butter and sugar until light and fluffy.  Beat in the egg yolk and almond essence.  Beat in the flour until well blended.  Shape into a ball, wrap in cling film and chill for 30 minutes.

To make the red dough do exactly the same except beating in the food colouring along with the egg and almond.  Wrap in cling film and chill for half an hour.

To make, tear off walnut sized pieces of the red dough.  Using your palms, shape into ropes about 1/4 inch in diameter and 5 inches long.  Do the same with the white dough.  Twist the ropes together and then bend the top into a curve like a cane.  Place on ungreased baking sheets, at least one inch apart.

Bake for about 8 minutes, or until lightly browned on the bottom.

Transfer to a wire rack to cool.  Store packed in an airtight container between layers of parchment paper.