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Servings: Makes 14


1/2 cup sugar

1/2 cup butter, softened

2 egg yolks

1/4 tsp peppermint extract

11/2 cups all-purpose flour

Pinch of salt

3/4 tsp baking powder

Red food colour

Coarse sugar for sprinkling


Preheat oven to 350F.

In large bowl, on high speed, beat together sugar and butter until light and fluffy. Add egg yolks and pepperming extract.

In separate bowl, sift together flour, salt and baking powder. Add to butter mixture, beating on medium speed until just combined. Divide dough in half and add 3 to 4 drops of food colouring to one batch. Knead each batch for form smooth ball.

Take 2 tsp of red dough and gently roll into 4-inch long sylinder. Repeat with regular dough. Lay two cylinders side by side and twist one end together to fasten. Gently roll cylinders together to create candy cane. Gently roll back and forth until smooth. Be very gentle, ends may crumble slightly. Shape as a candy cane. Repeat with remaining dough.

Transfer to baking sheet lined with parchment paper, leaving about 1 inch between cookies. Lightly brush each candy cane with water and sprinkle with coarse sugar.

Bake on bottom rack of oven about 15 minutes, or until light golden colour.

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