Divine Christmas Candy Cane Cookies

• 1 1/4 cups all purpose flour 160 g
• 1/2 cup unsalted butter 115 g
• 1 large egg yolk
• 1/2 cup powdered sugar 60 g
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon peppermint extract pure
• 1/4 teaspoon food coloring

1. Cream butter, add sugar and beat again. Add in egg yolk and vanilla and peppermint extract and stir to combine.
2. Add in flour in 2 additions (meaning fist add half flour, stir well, then add the other half). Mix until you get a firm and smooth dough. Divide the dough into 2 balls. To one ball add a few drops of food coloring.
3. Wrap dough balls in plastic paper and refrigerate for about 30 min.
4. After 30 min, take a walnut sized piece of red (/pink) and a walnut sized piece of white dough and roll each color on a lightly floured surface into a 10-12 cm long rope. Place the 2 ropes side by side and gently twist them together pressing a bit to form a spiral. Shape by bending one end into a hook.
5. Line cookies on a baking paper about 2 cm apart from each other
6. Bake at 180 C for about 10 min or until the edges of the cookies start browning.
7. Let cookies cool down completely on a wire rack

flour, egg yolk, powdered sugar, vanilla, peppermint, food coloring

Taken from www.yummly.com/recipe/Divine-Christmas-Candy-Cane-Cookies-1643709 (may not work)