Candy Cane Cookies

December 1, 2011

This holiday season, bake these delicious candy cane cookies.  Rolls of red and white dough are intertwined and shaped to form these cute cookies.  These are great to make with the kids or give away as an edible gift.  These candy cane cookies won't hand around long on your Christmas tree

Candy Cane Cookies

Ingredients (for about 15 cookies):
1 1/4 cups all purpose flour (160 g)
1/2 cup unsalted butter (115 g)
1/2 cup powdered sugar (60 g)
1/2 teaspoon pure peppermint extract
1/4 teaspoon food coloring
Cream butter, add sugar and beat again. Add in egg yolk and vanilla and peppermint extract and stir to combine.
Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half). Mix until you get a firm and smooth dough. Divide the dough into 2 balls. To one ball add a few drops of food coloring.
Wrap dough balls in plastic paper and refrigerate for about 30 min.
After 30 min, take a walnut sized piece of red (/pink) and a walnut sized piece of white dough and roll each color on a lightly floured surface into a 10-12 cm long rope. Place the 2 ropes side by side and gently twist them together pressing a bit to form a spiral. Shape by bending one end into a hook.
Line cookies on a baking paper about 2 cm apart from each other
Bake at 180 C for about 10 min or until the edges of the cookies start browning.
Let cookies cool down completely on a wire rack

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