Divine christmas candy cane cookies
Christmas Candy Cane Cookies that are perfect for a festive holiday treat. This recipe is ideal for lacto-ovo vegetarians and takes approximately 45 minutes to prepare.
Ingredients
flour
5.64 oz
egg yolk
1 large
food dye
0.25 tsps
vanilla extract
0.5 tsps
powdered sugar
2.12 oz
unsalted butter
4.06 oz
Method
- 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
Nutrition:
Carbs
12 g
Fat
6 g
Protein
1 g
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