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Candy Cane Twists
Strips of pink-tinted and chocolate cookie dough are twisted together to shape these holiday cookies. Peppermint extract flavors both colors of dough, so they taste and look like candy canes.
Ingredients
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 large egg
- 1 egg white
- 1 teaspoon peppermint extract
- 4 drops red liquid food coloring
- 3 tablespoons unsweetened cocoa powder
- 1 egg white, lightly beaten
Make It
1. In small bowl, whisk 2 cups of the flour, the baking powder and salt. In large bowl, beat butter and sugar until smooth, 1 minute. Beat in egg, egg white and peppermint. On low, beat in flour mixture. Remove half of dough to bowl; stir in remaining 1 tablespoon flour and tint dough pink with red food coloring. Knead cocoa into second half of dough. Flatten each piece into 8-inch disk; wrap each in plastic. Refrigerate 2 hours.
2. Heat oven to 350 degrees F. On floured surface, roll out chocolate dough to a 10 x 8-inch rectangle. Cut lengthwise into sixteen 1/2-inch-wide strips. Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch. Roll under hands to make 6-inch ropes. Repeat with pink dough.
3. Twist together one chocolate rope and one pink rope. Curl a hook in one end of each twist, to form a candy-cane shape. Transfer to an ungreased baking sheet. Brush with beaten egg white.
4. Bake cookies at 350 degrees F for 8 to 10 minutes, until firm and golden around edges. Remove promptly from baking sheet; transfer carefully to cooling racks with large spatula. Cool completely.
Nutrition Facts
Servings Per Recipe: 32; Amount Per Serving: cal. (kcal): 85, Fat, total (g): 3, chol. (mg): 15, sat. fat (g): 2, carb. (g): 12, fiber (g): 1, pro. (g): 2, sodium (mg): 52, Percent Daily Values are based on a 2,000 calorie diet.