Candy Cane Cookies (Print Version)
# Ingredients:
01 -
2 sticks (227g) unsalted butter, room temperature.
02 -
1 cup (200g) sugar.
03 -
1 1/2 teaspoons peppermint extract.
04 -
1 teaspoon vanilla extract.
05 -
1 teaspoon baking powder.
06 -
1/2 teaspoon kosher salt.
07 -
1 large egg.
08 -
2 3/4 cups (385g) all-purpose flour.
09 -
1 teaspoon liquid red food coloring.
10 -
1 egg white (for finishing).
11 -
2 tablespoons sparkling sugar (for finishing).
# Instructions:
01 -
Beat butter, sugar, extracts, baking powder and salt until pasty. Add egg, then flour until just combined.
02 -
Divide dough in half. Add red food coloring to one half and mix until evenly colored.
03 -
Form each dough into disk, wrap in plastic, refrigerate at least 3 hours.
04 -
Roll 1-inch pieces into 5-inch ropes of each color. Twist together and shape into candy canes.
05 -
Brush with egg white wash, sprinkle with sugar. Bake at 350°F for 8-10 minutes until edges barely brown.
# Notes:
01 -
Can sprinkle water on dry dough.
02 -
Chill shaped cookies if spreading.
03 -
Let pans cool between batches.