Name: Candy Cane Cookies
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 1 dozen
Ingredients: 1 egg; 1 cup unsalted butter; 1/2 cup peppermint sugar of choice, plus more to sprinkle:; 2 1/2 cups all-purpose flour; 1/2 cup powdered sugar; Red food coloring

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Candy Cane Cookies

Recipe by Nancy Frank and Bonnie Campbell

Baking

Candy cane cookies are a unique addition to any holiday cookie platter--creamy vanilla bean and sweet peppermint make these beautiful butter cookies a hit.

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Serves 1 dozen

Prep Time 25 minutes

Cooking Time 10 minutes

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Ingredients

1 egg 1 cup unsalted butter 1/2 cup peppermint sugar of choice, plus more to sprinkle:

Peppermint Vanilla Bean Sugar

Chocolate Peppermint Sugar

1 tsp. Natural Peppermint Extract

1/2 tsp. Pure Madagascar Vanilla Extract

2 1/2 cups all-purpose flour 1/2 cup powdered sugar

1 tsp. Mayan Sea Salt

Red food coloring

Peppermint Chocolate Sugar

Directions

Step 1 Make dough

Step 2 In a stand mixer fitted with the paddle attachment, cream together egg, butter, peppermint sugar of choice, Natural Peppermint Extract, and Pure Madagascar Vanilla Extract. In a separate bowl, whisk together flour, powdered sugar, and salt. Mix dry ingredients into wet until just combined. Divide dough in half and color one half red with several drops of food coloring. Wrap dough in plastic wrap and chill for 20 min., until firm.

Step 3 Form cookies

Step 4 Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll out 1 Tbsp. of each dough into 6-inch long ropes. Twist ropes together, pinching at each end to secure, and curve one side down towards the middle like a candy cane. Transfer to prepared baking sheet.

Step 5 Bake

Step 6 Bake cookies for 10 to 12 min., until bottoms are beginning to turn golden brown and tops are set but not browned. Remove from oven and sprinkle with peppermint sugar while still warm.