|Candy cane cookies made with stone ground flour and natural food colouring are festive and delicious.|
Candy canes are my favourite Christmas candy. They’re not my favourite to eat but I love the festive look if them; the shape, the colour, the peppermint smell.
|Choose vegetable-based food dyes for healthier baking.|
Candy Cane Cookies
Makes two dozen cookies
½ cup of crushed candy canes mixed with ¼ cup sugar
- In a medium bowl whisk together dry ingredients.
In a large bowl, cream butter and sugar. Add egg and mix well. Mix in vanilla and peppermint extract. Add dry ingredients to creamed mixture in two additions, beating just until combined.
Take half of the dough and put it in another bowl. Stir red food colouring into half of the dough, mixing until the colour is even.
Pat each half of dough into a disk and chill for an hour.
To make the cookies:
- Roll a Tablespoon (or more) of each colour of dough into a 5” rope. Lay them side by side and twist them together. Fold the ends under to seal, bend the top portion of the cookie to get the candy cane shape.
Place on a parchment lined baking sheet.
Brush each cookie with egg white and sprinkle with crushed candy cane mixture.
Bake at 375 F for 9-10 minutes. Watch closely.
Remove pan to a cooling rack and let cookies cool for 10 minutes before removing from pan.