Candy Cane Cookies

By on June 15, 2013

Candy Cane Cookies

Candy canes are a symbol of Christmas. Unfortunately those minty treats are sometimes not enough to satisfy your sweet tooth, that’s why we recommend the candy cane cookie recipe. As hard to make as they may seem, they’re no different than regular cookies, so gather the kids around and let them help you get ready for Christmas.

2 1/2 cups (325 grams) all purpose flour
1 cup (120 grams) confectioners’ sugar (powder sugar)
2 large egg yolks
1 cup (227 grams) unsalted butter, kept at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract (or 1 sachet)
1/2 teaspoon red liquid food coloring
1/2 teaspoon pure almond extract

Making the dough: 
Whisk the flour and salt in a large bowl. In the electric mixer’s bowl, beat the sugar and butter together until they forma creamy texture. Now add the vanilla, almond, and egg yolks then whisk until the mixture is smooth. Make the dough by adding the flour on 3 portions and beat until smooth. Split the formed dough in half, and on one half add the colorant. If the dough softens while beating, put it in the fridge for 30 minutes. There’s no baking powder in this recipe as we don’t want the cookies to rise while baking.
Making the cane: 
Take a coin sized piece of red dough and roll it into a rope on a flat, lightly floured surface. Do the same with the white dough. Now, twist both ropes (red and white) into a spiral while gently pressing them together to form a cane.

Baking the cookies: 
Preheat the oven to 190 degrees c, and in the meanwhile place your canes in a tray lined with parchment paper. Place the tray in the center of the heated oven and bake for about 10 minutes or until golden brown. Remove from the oven and let them cool down completely as cookies are fragile and can break.

This recipe makes about 30 cookies and lasts up to 1 week if stored at room temperature.

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