Candy Cane Cookies

Ingredients

1 cup / 250 ml

unsalted butter, at room temperature

1 1/4 cup / 310 ml

granulated sugar

2/3 cup / 150 g

EGG Creations! Whole Egg Original, well shaken

2 tsp / 10 ml

peppermint extract

1 tsp / 5 ml

vanilla extract

4 1/2 cup / 600 g

all purpose flour

1 tsp / 5 ml

baking soda

1/2 tsp / 2 ml

salt

1/2 tsp / 2 ml

Red gel food colouring (“Deep Red” preferred), approx.

Directions

1. Beat butter and sugar in a large mixing bowl until fluffy. Add egg, peppermint extract and vanilla. Beat until combined.

2. Stir flour with baking soda and salt; add to mixer and beat on low just until evenly combined. Scoop out half of the dough to a separate bowl. Beat red gel colouring into the remaining dough half, adding as much as needed to tint bright red.

3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.

4. Scoop 1 tbsp (15 ml) portions of each colour of dough; roll into a 6-inch (15 cm) rope. Lay a red and white coloured rope side-by-side; gently twist a few times and re-roll to fuse them together (the rope will be slightly longer than before). Form into a cane shape and set on prepared baking sheets.

5. Bake, in batches, for 12 to 14 minutes or until golden around the edges. Remove from oven and cool completely on baking sheets.

Tips

1. Dip the base of each cookie into melted white chocolate or candy melts. Sprinkle with crushed candy canes. Allow to set.

2. Store cookies between sheets of parchment in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.