Candy Cane Shortbread Cookies
by JosephineButtery peppermint shortbread cookies with a crisp snap and bold candy cane flavor from both peppermint and vanilla extract. An easy slice-and-bake.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 30 seconds. In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract, and peppermint extract until smooth. Add the flour and salt to the wet ingredients. Mix until the dough is fully combined.
Divide the dough in half. Add the red gel food coloring to one half and mix until evenly colored. To shape the candy canes, roll 1 tablespoon of the red dough and 1 tablespoon of the plain dough into 5-6 inch long ropes. Place the two ropes side by side, press one end together, and gently twist them to create a braided effect. Shape into a candy cane by curving one end.
Chill the shaped dough in the refrigerator for 30 minutes.
Arrange the chilled candy canes 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.