At first glance, it’s just simple shortbread, but the touch of mint extract and a festive candy-cane shape make it wonderfully holiday-ready.
- 190 g butter
- 250 g flour
- 1 egg
- 100 g sugar
- pinch of salt
- pinch of vanilla
- 1 tsp mint extract
- 1/2 tsp vanilla
- red food coloring
Mix all ingredients until smooth. At first the dough will be crumbly, but after a few minutes it will come together into a uniform ball. Divide the dough into two equal parts. Mix one part with red food coloring. Chill both parts for 15–25 minutes.
Take about a tablespoon of dough at a time and roll into strips about 13–15 cm long. Twist strips of different colors together and bend the end to shape them like candy canes. Place on a parchment-lined baking sheet. Bake at 180 °C (350 °F) for about 10–12 minutes. Let the cookies cool completely. Then hang them on the Christmas tree :)
Mix all ingredients until smooth. At first the dough will be crumbly, but after a few minutes it will come together into a uniform ball. Divide the dough into two equal parts. Mix one part with red food coloring. Chill both parts for 15–25 minutes.
Take about a tablespoon of dough at a time and roll into strips about 13–15 cm long. Twist strips of different colors together and bend the end to shape them like candy canes. Place on a parchment-lined baking sheet. Bake at 180 °C (350 °F) for about 10–12 minutes. Let the cookies cool completely. Then hang them on the Christmas tree :)
.jpg)
