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Martha Stewart's candy-cane cookies
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Prep Time:
50 minutes
Cook Time:
24 minutes
Total Time:
74 minutes
Elevate candy canes into festive cookie treats.
Ingredients:
  • 250g unsalted butter, softened
  • 150.00 gm icing sugar mixture
  • 2.20 gm vanilla extract
  • 1/2 tsp almond or peppermint essence
  • 0.60 gm salt
  • 625.00 ml plain flour
  • Red gel food colouring
  • White granulated sugar, to decorate
Instructions:
  • In an electric mixer, cream together butter and icing sugar until light and fluffy. Mix in the egg, vanilla, essence, and salt until well combined. Then, mix in the flour on low speed until just combined. Divide the dough in half. Knead red food coloring into one portion on a floured surface until it reaches your desired color, shaping it into a square. Repeat with the other portion of dough, then cover both squares with plastic wrap and refrigerate for 20 minutes until firm.
  • Divide the plain dough into 6 equal pieces. Roll each piece into a 30cm long log on a floured surface. Chill in the refrigerator until firm but pliable, about 10 minutes. Repeat the process with the red dough. Twist one plain and one red log together, then shape into a cane by bending one end. Repeat with the rest of the logs. Place the canes on baking paper-lined trays, spaced 5cm apart. Refrigerate for 1 hour until firm.
  • Preheat your oven to 180°C/160°C fan-forced. Bake your cookies for 20-24 minutes until they are firm but not browned. Let them rest for 2 minutes before transferring them to a wire rack to cool.
  • Moisten one section of cookies with water and generously sprinkle with granulated sugar, then gently shake off any extra. Serve and enjoy!

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