- 60 mins
- 80 mins
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sifted confectioners' sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp pure almond or peppermint extract
- 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- Red food colouring, preferably gel paste
Preparation
Step 1
1. With an electric mixer on medium speed, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, both extracts, and salt. With mixer on low speed, add flour, beating until combined. Divide dough in half. Knead food colouring into one half until desired colour is reached. Form dough into disks, and wrap in plastic. Chill 20 minutes, or overnight. (Dough can be frozen up to 1 month; thaw in refrigerator before using).
2. Line baking sheets with parchment paper. Divide untinted dough into 6 pieces. On a lightly floured surface, shape each into a 12 inch long log. Chill 10 minutes, until firm but pliable. Repeat with tinted dough. Twist a tinted and an untinted piece together; bend one end to form a cane. Repeat. Arrange 2 inches apart on prepared sheets. Chill 1 hour (or up to overnight, covered in plastic).
3. Preheat oven to 325°F. Bake, rotating sheets halfway through, until cookies are firm, but not taking on any colour, 20-24 mins. Brush untinted stripes of candy canes with water. Sprinkle with sanding sugar; tap off excess. Cookies can be stored up to 1 week at room temperature in an airtight container.