114 kcalChristmas Candy Cane Cookies
70 min serves 15
Vegetarian
1gprotein12gcarbs7gfat
Ingredients
- •160 g all purpose flour
- •1 large egg yolk
- •¼ teaspoon food coloring
- •½ teaspoon peppermint extract
- •60 g powdered sugar
- •115 g butter
- •1 teaspoon vanilla extract
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Method
From foodista.com — read the original
- 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 355°F for about 10 min or until the edges of the cookies start browning.
- Let cookies cool down completely on a wire rack
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com