Divine Christmas 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 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
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