WHIPPING CANE RECIPES

Steps:

• Heat oven to 375°. Prepare two baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl, cream together the butter and sugar with a hand mixer or a stand mixer, fitted with the whisk attachment, until light and fluffy.
• In a separate bowl, mix together the flour and cornstarch. Gradually add the flour mixture to the butter mixture while continuing to whip the dough until the flour mixture is completely incorporated and the dough is fluffy.
• Using a spoon or spatula, gently fold in the crushed candy canes into the dough.
• Drop the dough by rounded teaspoonfuls onto the prepared sheets, keeping two inches between each cookie.
• Bake for 10-12 minutes, or just until the edges begin to turn golden brown. Allow the cookies to cool on the sheet for a few minutes before carefully transferring them to a cooling rack. Once the cookies are completely cooled, store in an airtight container for up to one week.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
• Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
• Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
• Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.