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