Divine Christmas Candy Cane Cookies

Ingredients

• 160 g flour 
• 1 large egg yolk 
• 0.3 teaspoon purple gel food coloring 
• 0.5 teaspoon peppermint extract pure
• 60 g powdered sugar 
• 115 g butter unsalted
• 1 teaspoon vanilla extract pure

Equipment

• baking paper
• oven
• wire rack

Directions

1. Cream butter, add sugar and beat again.
2. Add in egg yolk and vanilla and peppermint extract and stir to combine.
3. Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half).
4. 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.
5. 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
6. Bake at 180 C for about 10 min or until the edges of the cookies start browning.
7. Let cookies cool down completely on a wire rack