Candy Cane Twists
- 1 of 4 In a small bowl, whisk 2 cups of the flour, the baking powder and salt. In a large bowl, beat butter and sugar until smooth, 1 minute. Beat in egg, egg white and peppermint. On low speed, beat in flour mixture. Remove half of dough to a bowl; tint dough dark pink/reddish with 6 to 8 drops red food coloring. Knead 4 drops green food coloring into second half of dough. Flatten each piece into an 8-inch disc; wrap each in plastic. Refrigerate 2 hours.
- 2 of 4 Heat oven to 350 degrees F. On a floured surface, roll out dark pink dough to a 10 x 8-inch rectangle. Cut lengthwise into sixteen 1/2-inch-wide strips. Cut each strip in half crosswise; you will have 32 strips, each 5 x 1/2 inch. Roll with hands to make 6-inch ropes. Repeat with green dough.
- 3 of 4 Twist together one pink rope and one green rope. Curl one end of each twist into a "hook" to form a candy cane shape. Transfer to an ungreased baking sheet. Brush with beaten egg white. Repeat.
- 4 of 4 Bake cookies at 350 degrees F for 8 to 10 minutes, until firm and golden around edges. Remove promptly from baking sheets; transfer carefully to wire racks with a large spatula. Cool completely.
Servings Per Recipe:
Per Serving: 52 mg sodium, 1 g fiber, 2 g sat. fat, 3 g Fat, total, 15 mg chol., 2 g pro., 12 g carb., 85 kcal cal.