Candy Cane Cookies Recipe

Candy Cane Cookies: In a bowl, whisk the flour with the salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks, vanilla and almond extracts and beat until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and beat until you have a smooth batter.

Remove half of the batter (350 grams) from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the batter too soft, cover and refrigerate for about 30-60 minutes.

Take a walnut sized piece (scant 1 tablespoon) (15 grams) of red batter and a walnut sized piece of white batter. Separately roll each color into a 5 inch (12.5 cm) long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end into a hook shape. (If you find the cookies a little soft, place the baking sheet (with unbaked cookies) in the refrigerator for about 15 minutes before baking.)

Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven.

Bake cookies for about 8-12 minutes or until set and the edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week. These cookies can be frozen.

Makes about 30 cookies.