Infused Candy Cane Cookies

Candy Cane Cookies
Makes about 3 dozen
Ingredients:
For the cookies:
1/2 cup Easy Butter cannabutter
1 cup sugar
1/2 teaspoon salt
1 tablespoon grated citrus rind (any citrus works; I prefer orange)
1/2 teaspoon nutmeg
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
For the icing:
2 cups confectioners’ sugar
1/4 cup shortening
1 teaspoon almond flavoring
1 teaspoon cream of tartar
Milk, as needed
Red food coloring
Directions:
1. Heat oven to 375 degrees.
2. Cream together shortening, sugar, salt, citrus rind, nutmeg; add eggs and beat until smooth.
3. Mix dry ingredients, add to shortening mixture and mix until smooth (If batter is too dry, add a little milk).
4. Using your hands, roll about 1 tablespoon dough on floured board.
5. Roll floured dough between your hands to shape into a cigar shape. Bend top into a hook to form a cane shape.
6. Place on baking sheet.
7. Bake for approximately 12 to 15 minutes.
8. Prepare icing by beating all ingredients, except red food coloring, together with a mixer.
9. Add milk a little at a time until icing is a soft spreading consistency. The cream of tartar will firm up the frosting.
10. Reserve about 1/4 cup of icing and tint it with red food coloring.
11. Using a pastry bag with a small tip, draw lines diagonally across cookies, alternating red and white.