Candy Cane Cookies
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Kosher Salt1 cup
Unsalted Butter1 cup
Vegetable Shortening1 large
Egg3 cup
Granulated Sugar1.5 tsps
Pure Vanilla ExtractDirections:
1
In a medium bowl, combine the flour, baking powder and salt; set aside
2
In the bowl of a stand mixer, beat the butter and shortening together at medium-high speed
3
Add the egg, sugar, and vanilla extract and beat to incorporate on medium speed
4
Add the flour mixture and mix on low speed until just incorporated
5
Divide the dough evenly into two balls
6
Wrap one in plastic wrap
7
Place the other in a medium bowl and add the red food coloring a few drops at a time, mixing and squishing the dough with your hands to help the coloring incorporate
8
(Warning: You will have pink fingers!) When all the food coloring is worked in, wrap the dough in plastic wrap; refrigerate both doughs until slightly firm, about 1 hour
9
Position a rack in the center of the oven, preheat the oven to 375°F, and line 2 large baking sheets with parchment paper
10
Grab a small chunk of one of the doughs (about 1 tablespoon) and roll it on a clean work surface into a thin tube (about 1/4- to 1/2-inch-thick)
11
Trim to about 4 inches in length
12
Repeat with the other color of dough
13
When you have two tubes in two different colors, lay them side by side on the work surface and roll them together gently to stick
14
Twist them to form a spiral of color, then shape one end into a hook shape to form a candy cane
15
Transfer to the prepared baking sheets
16
Repeat with the remaining dough
17
Bake until the cookies are just set but not yet browned, 8 to 10 minutes
18
Remove and let cool on the baking sheet for 3 to 5 minutes; then transfer carefully to racks to cool completely
19
In a medium bowl, combine the flour, baking powder and salt; set aside
20
In the bowl of a stand mixer, beat the butter and shortening together at medium-high speed
21
Add the egg, sugar, and vanilla extract and beat to incorporate on medium speed
22
Add the flour mixture and mix on low speed until just incorporated
23
Divide the dough evenly into two balls
24
Wrap one in plastic wrap
25
Place the other in a medium bowl and add the red food coloring a few drops at a time, mixing and squishing the dough with your hands to help the coloring incorporate
26
(Warning: You will have pink fingers!) When all the food coloring is worked in, wrap the dough in plastic wrap; refrigerate both doughs until slightly firm, about 1 hour
27
Position a rack in the center of the oven, preheat the oven to 375°F, and line 2 large baking sheets with parchment paper
28
Grab a small chunk of one of the doughs (about 1 tablespoon) and roll it on a clean work surface into a thin tube (about 1/4- to 1/2-inch-thick)
29
Trim to about 4 inches in length
30
Repeat with the other color of dough
31
When you have two tubes in two different colors, lay them side by side on the work surface and roll them together gently to stick
32
Twist them to form a spiral of color, then shape one end into a hook shape to form a candy cane
33
Transfer to the prepared baking sheets
34
Repeat with the remaining dough
35
Bake until the cookies are just set but not yet browned, 8 to 10 minutes
36
Remove and let cool on the baking sheet for 3 to 5 minutes; then transfer carefully to racks to cool completely