Candy Cane Cookies Recipe

Candy Cane Cookies Recipe

1 Make the dough: Put the sugar, butter, peppermint, vanilla, baking powder, and then salt in of the bowl of stand mixer. Beat until a paste forms and glued to the bowl’s side. Scrape down of the side of the bowl until it is consumed, and beat in the egg. Add the flour and beat until combined and no dry streaks of flour remain.

2 Color the dough: Divide and remove the dough. Add the food coloring into the dough. 3 Chill the dough: Pat each bit of dough into a disc, wrap in plastic wrap, and then refrigerate for at least 3 hours or overnight. 

4 When ready to bake, pre-heat the oven to 350F. Line a baking sheet with silicon skillet or parchment paper. The biscuits are Shaped by 5: The dough should be firm, but simple to shape from the fridge. If not, allow it warm for only a few minutes until malleable. Don’t let it warm or it’ll be too soft to use again. Pinch off a round bit of the bread and roll it out. Place the ropes alongside each other and twist together. Transfer to of the baking sheet and curve of the top of the dough. Repeat with of the remaining dough, spacing of the biscuits about 2 inches apart. 

Preparing A Sugarwash For Candy Cane Cookies Recipe

Candy Cane Cookies Recipe

6 Top the biscuits with sugarwash by beating the egg white until foamy with 1 tablespoon of water. Brush the top of every cookie with of the egg white wash and after that sprinkle with the sugar. 7 Bake the biscuits: Bake in the oven for eight to ten minutes or till the edges are just barely brown. Let cool on of the baking sheet for ten minutes before switching to a wire cooling rack. These biscuits will keep for a week or two in a sealed container at room average temperature. Hello. All pictures and content are copyright protected.

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