• 6 Ratings



  • 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.

  • Heat oven to 350° 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.

  • 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.

  • Bake cookies at 350° 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.

Nutrition Facts

85 calories; 3 g total fat; 15 mg cholesterol; 52 mg sodium. 12 g carbohydrates; 2 g protein;


6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0