Candy Cane Cookies: the recipe for stick-shaped cookies
Ingredients
Makes about 40 candy cane cookies
Peppermint extract
baking powder for cakes
red food coloring
I candy cane cookies oh Candy Cane Twist Cookies these are cookies that are inspired barley sugarI candy canes hook-shaped ea white stripes e red which have become one of the symbols of Christmas.
Candy Canes, which children love so much, taste like pepper mint Oh you cinnamon and they have also become one of the symbols of Christmas celebrations in Italy: it is almost impossible not to notice them among the stalls of the Christmas markets!
Precisely because they are very popular with children and not only, we offer you the recipe for Candy Cane Cookies, crumbly Bicolor cookies a flavored shortcrust pastry base to pepper mint and to vanillaalso a hook shape.
To make perfect Candy Cane Twist cookies, we suggest you make rest the dough in the fridge for at least 2 ore: This step will allow you to braid and shape your poles more easily.
You can bake candy cane cookies to serve as original Christmas desserts, to give as gifts to friends and relatives, or to put in children’s Epiphany stockings.
If you like this recipe, also try the Speculoos, cinnamon flavored biscuits typical of Belgium which are traditionally prepared for the feast of Saint-Nicolas, the Pain d’épice, gingerbread biscuits in the shape of cute little men and Linzer biscuits, delicious Austrian shortcrust pastries filled with blueberry jam.
If, on the other hand, you are looking for other ideas, you can consult our proposals for the best Christmas cookies, not only from the Italian culinary tradition but also from abroad.
Come Bake Candy Cane Cookies
Step 1
Step 1
To prepare the Candy Cane Twist Cookies, start by combining the cold butter, sugar, peppermint extract, vanilla extract, baking powder and salt in a bowl. 1. Mix the ingredients with an electric mixer until a sandy consistency forms.
To prepare the Candy Cane Twist Cookies, start by combining the cold butter, sugar, peppermint extract, vanilla extract, baking powder and salt in a bowl. 1. Mix the ingredients with an electric mixer until a sandy consistency forms.
2nd step
2nd step
Add the egg and stir in the flour until combined 2.
Add the egg and stir in the flour until combined 2.
Step 3
Step 3
When the dough has a smooth, firm and homogeneous consistency, transfer it to a work surface and divide it in two. Put half the dough in a bowl and add the food coloring 3. Stir until the paste turns red.
When the dough has a smooth, firm and homogeneous consistency, transfer it to a work surface and divide it in two. Put half the dough in a bowl and add the food coloring 3. Stir until the paste turns red.
Step 4
Step 4
Form two discs with the two halves of the dough, wrap them in transparent film 4 and let them sit in the refrigerator for at least two hours.
Form two discs with the two halves of the dough, wrap them in transparent film 4 and let them sit in the refrigerator for at least two hours.
Step 5
Step 5
After the rest time, take a piece of each dough 5.
After the rest time, take a piece of each dough 5.
Step 6
Step 6
Form small cords of about 5 cm 6 but, if you prefer, you can also increase the size. The important thing is to make the same number of strings for each dough. We suggest that you let them rest in the refrigerator for about 10 minutes so that they are completely cold and, therefore, easier to work with.
Form small cords of about 5 cm 6 but, if you prefer, you can also increase the size. The important thing is to make the same number of strings for each dough. We suggest that you let them rest in the refrigerator for about 10 minutes so that they are completely cold and, therefore, easier to work with.
Step 7
Step 7
Align the cords, place them next to each other and weave them together 7
Align the cords, place them next to each other and weave them together 7
Step 8
Step 8
Bend the end to make a stick 8. Repeat the process with all the cords you have made.
Bend the end to make a stick 8. Repeat the process with all the cords you have made.
Step 9
Step 9
Preheat the oven to 170°C and transfer the biscuits to a mold lined with parchment paper. Brush the cookies with egg white 9.
Preheat the oven to 170°C and transfer the biscuits to a mold lined with parchment paper. Brush the cookies with egg white 9.
Step 10
Step 10
Sprinkle them with sugar ten. At this point, bake the Candy Cane Twist Cookies for about 10 minutes.
Sprinkle them with sugar ten. At this point, bake the Candy Cane Twist Cookies for about 10 minutes.
Step 11
Step 11
When the cookies are cooked, remove the mold from the oven and let them cool for ten minutes. 11.
When the cookies are cooked, remove the mold from the oven and let them cool for ten minutes. 11.
Step 12
Step 12
Your Candy Cane Cookies are ready to eat 12.
Your Candy Cane Cookies are ready to eat 12.
Come save the Candy Cane Twist Cookies
Candy Cane Twist Cookies are kept for one week at room temperature, closed in a tin box.
If you were to move onraw dough you can freeze.
