Candy Cane Cookies
Prep and Cook Time: about 1 1/2 hours, plus 5 hours to chill. Notes: Freeze the two-toned dough at the end of step 5 for up to two weeks or store baked cookies airtight for up to 2 days.
How to Make It
Step 1
1
In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
Step 2
2
In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
Step 3
3
Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
Step 4
4
Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
Step 5
5
Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
Step 6
6
Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
Step 7
7
Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.
Step 8
8
Note: Nutritional analysis is per serving.
Ingredients
1 cup (1/2 lb.) butter, at room temperature
1 cup sugar
2 large egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon peppermint extract
Red food coloring
Directions
Step 1
1
In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
Step 2
2
In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
Step 3
3
Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
Step 4
4
Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
Step 5
5
Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes). Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
Step 6
6
Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
Step 7
7
Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.
Step 8
8
Note: Nutritional analysis is per serving.
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