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Candy Cane Cookies

Merry Christmas 
to all my
 Wonderful Readers


Christmas is just few hours away and the home is ready for the day!! The crib, tree and the star are up except for the Christmas Plum Cake *smiles*.... Instead, I baked few Christmas cookies for a change. In fact, I made two different cookies with a single dough! The first one is the Candy Cane Cookies and the second, The Pinwheel Cookies, which would be in the next post!



Ingredients:
Recipe Adapted From: My Diverse Kitchen

Butter - 125 gm
Sugar - 1 1/4 cup
Egg - 1
Milk - 1/2 cup
Vanilla essence - 1 tsp
Almond essence - 1 tsp
Baking powder - 3/4 tsp
All purpose flour - 3 1/2 cups
Red food colour - 1-2 tsp
Green food colour - 1-2 tsp


Method:
  • In a bowl, cream butter and sugar well. 
  • Add egg, milk, vanilla and almond essences and mix well.
  • Then add the sifted baking powder and flour and mix into a dough.
  • Divide the dough in half.
  • Add the red food colour to one half and mix well. 
  • Add the green food colour to the other half and mix well.
  • Wrap the two balls of dough separately in a cling film and refrigerate for 4 hours or overnight.
  • Divide each balls of dough into 1 tsp rounds.
  • Take one red coloured dough round and place it on a clean work surface. Using your fingers, lightly roll it back and forth into a long rope. Repeat the same with the green coloured dough round. {Never use flour while rolling, as the ropes will not stick together. If dough becomes sticky while rolling, place it in the freezer for about 15 minutes and then roll.}
  • Place the red and green coloured rope side by side and twist together to form a double coloured rope. Place on a greased cookie sheet and curve the top of the rope to form the handle of the cane. Repeat with the remaining dough.
  • Bake the cookies at 190 C for about 12 minutes or till they are set and look dry.
  • Cool the cookies on the tray for 5 minutes and then remove from the tray.
  • Cool completely and store in an airtight container.



 
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