Divine Christmas Candy Cane Cookies

Photo: Daniela

Ingredients

Ingredients (for about 15 cookies):

1 1/4 cups all purpose flour (160 g)

1/2 cup unsalted butter (115 g)

1 large egg yolk

1/2 cup powdered sugar (60 g)

1 teaspoon pure vanilla extract

1/2 teaspoon pure peppermint extract

1/4 teaspoon food coloring

Preparation

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