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Adams Best Vanilla

Adams Pure Peppermint Extract

Crayola Red Food Color

Candy Cane Cookies

Snack
Dessert

Ingredients

2 sticks (1 cup) unsalted butter, softened

1 cup powdered sugar

1 large egg

1 teaspoon Adams Best Vanilla Extract

½ teaspoon Adams Peppermint Extract

3 cups all-purpose flour

1 teaspoon kosher salt

½ teaspoon Crayola Red Food Color

Preparation

In a large mixing bowl, beat butter and powdered sugar together until light
and fluffy — kind of like frosting. Add the egg, Adams Best Vanilla, and
Adams Peppermint Extract, then mix until smooth and creamy.
Add the flour and salt, mixing on low speed just until the dough comes
together. Use a spatula to finish stirring in any last bits of flour.
Divide the dough in half. Set one half aside, and add Crayola Red Food Color to
the other. Knead or mix until the color is evenly blended and bright red —
just like a candy cane stripe!
Flatten each dough half into a disc, wrap them in plastic and chill for at least 1
hour. (This helps the cookies keep their shape while baking.)
Preheat the oven to 375°F and line two baking sheets with parchment. Roll small
pieces of each dough into 6-inch ropes, then twist one red and one white
together. Gently bend the top into a candy cane hook.
Place the shaped cookies on the baking sheets and chill for 15 minutes before
baking. Bake for 10–12 minutes, until the edges are just golden. Let cool
on the pan for 10 minutes, then move to a rack to cool completely.

Colorful Tip:

If the dough gets too soft, pop it back in the fridge for a few
minutes. The cooled dough is easier to shape and twist.

Creative Idea:

Sprinkle a little crushed peppermint or sparkly sugar on top
before baking for an extra festive touch!