1 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon almond extract
1 teaspoon anise extract
1/4 teaspoon salt
2-1/4 cups all-purpose flour
10 to 12 drops red food coloring

PREP 20 min.
COOK 15 min.
TOTAL 35 min.


In a mixing bowl, cream butter, sugar, egg yolk, extracts and salt until light and fluffy. Gradually add flour. Remove half of dough from mixing bowl. Add food coloring to remaining half; mix well. Wrap doughs separately in
plastic wrap. Refrigerate for 1 hour or up to 2 days.

Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place ropes side by side; press together gently and twist. Place 2 in apart on lightly greased baking sheets. Curve one end to form a cane. Refrigerate for 5 minutes or until firm. Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely.