Advent Day 6

Candy Cane Cookies

A basic sugar cookie dough is transformed by adding peppermint extract and red food coloring for this candy cane cookies recipe.
Ingredients:

1 17.5 oz. package powdered sugar cookie mix
1/3 cup butter, softened
1 large egg
1-3 Tbsp. flour
1 tsp. peppermint extract
4-5 drops red food coloring
Preparation:

Preheat oven to 375 degrees F.

Dump cookie mix into a large mixing bowl. Add softened butter, egg and one tablespoon of flour.

Using an electric mixer or your hands, mix until it forms a soft dough.

Divide dough in half. Add peppermint extract to one half. Knead it into the dough until well-incorporated. Add a tablespoon of flour if dough is too sticky.

Add red food coloring to the other half. Start with a few drops of food coloring, and add more until you get a deep pink color (or a red color, if you prefer). Add a tablespoon or two of additional flour if the dough is too sticky.

Pinch off one teaspoon of pink dough. Roll between your palms to form a rope, about 3 to 4 inches long. Repeat with one teaspoon of the white dough.

Place the ropes side-by-side and twist into a candy cane shape, pinching at the ends to seal. Place on an ungreased cookie sheet.

Repeat with remaining dough. Bake 7 to 10 minutes until cookies are lightly browned around the edges.