These Xmas cookies are shaped like candy canes. They are colorful, crisp and a lot of fun to make with kids. This is a soft dough that needs to be refrigerated prior to being baked so make sure you allot the time.
One of our viewers told me that they add peppermint extract to the red dough and almond to the white. That sounds delicious. What a great tip!
These cookies are a fun activity for the kids however, it is important that the dough is not over handled. You do not want it to get warm.
As with all cookies, make sure your butter is unsalted and has been softened. This means you will have to remove it from the fridge for at least 2 hours — depending on how hot your kitchen is. The softer the creamier it will get.
Here is what you need for these wonderful Xmas cookies:
1 cup unsalted butter – softened
2/3 cup + 2 TBS granulated sugar
2 egg yolks
½ tsp. almond extract
2 ½ cups flour
2 teaspoons red food coloring
Preheat oven to 425 degrees.
FOR RED DOUGH:
Cream ½ cup of butter and 1/3 cup + 1 TBS of sugar in a bowl. Beat in 1 egg yolk, food coloring and ¼ tsp. almond extract. Beat in 1¼ cups flour until well blended. Form batter into a ball. Wrap in plastic and refrigerate for at least 15 minutes and up to overnight.
FOR THE WHITE DOUGH:
Cream ½ cup of butter and 1/3 cup + 1 TBS of sugar in a bowl. Beat in 1 egg yolk and ¼ tsp. almond extract. Beat in 1¼ cups flour until well blended. Form batter into a ball. Wrap in plastic and refrigerate for at least 15 minutes and up to overnight.
Tear off a walnut sized piece of red dough and roll it out on aluminum foil to form a small rope. Do the same with the plain dough. Twist the ropes together and then bend the top into a curve to form a candy cane.
Bake cookies at 425 degrees for about 8 minutes. Transfer to a cooling rack and cool completely.