Candy Cane Cookies (Print Version)

# Ingredients:

01 - 2 sticks (227g) unsalted butter, room temperature.
02 - 1 cup (200g) sugar.
03 - 1 1/2 teaspoons peppermint extract.
04 - 1 teaspoon vanilla extract.
05 - 1 teaspoon baking powder.
06 - 1/2 teaspoon kosher salt.
07 - 1 large egg.
08 - 2 3/4 cup (385g) all-purpose flour.
09 - 1 teaspoon liquid red food coloring.
10 - 1 egg white.
11 - 2 tablespoons sparkling sugar.

# Instructions:

01 - Beat butter, sugar, extracts, baking powder, and salt until paste forms. Beat in egg, then mix in flour.
02 - Divide dough in half, add red food coloring to one portion and mix until even.
03 - Form each dough into disk, wrap in plastic, refrigerate 3 hours or overnight.
04 - Heat oven to 350°F and line baking sheets with parchment.
05 - Roll 1-inch pieces of each color into 5-inch ropes, twist together, and form candy cane shape.
06 - Brush with egg white wash and sprinkle with sparkling sugar.
07 - Cook 8-10 minutes until edges are barely brown.
08 - Rest on sheet 10 minutes, then move to cooling rack.

# Notes:

01 - Add water if dough is too dry.
02 - Chill shaped cookies if spreading occurs.
03 - Let baking sheets cool between batches.
04 - Stores for 1-2 weeks in sealed container.

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