These candy cane wreaths are minty, buttery, and pretty. You can make them in a candy-cane shape, or twist them into circles. I prefer the circles because they fit better into a cookie tin or treat bag that includes other round cookies.
Ingredients:
- 1c butter, room temperature
- 1c powdered sugar
- 1 egg
- 2t vanilla
- 2 1/2c flour
- 1t salt
- Finely crushed candy canes
- Red food coloring
To make the dough, cream the butter and sugar in a stand mixer using the cake paddle attachment. When the butter and sugar is creamed - it will be lighter color and fluffy looking - add the egg and vanilla and mix. Add the salt and the flour about 1/2c at a time.
Separate the dough into two lumps. Dye half with the red food coloring. Return to the refrigerator until you're ready to shape it and cook it.
When you're ready to make you wreaths, pinch off a small piece of the white and red dough - about the size of your thumb. Roll out the pieces into "snakes" about 5 inches long. Place them side-by-side.
Twist the two snakes around each other.
Shape into a circle and press the seams together.
Place the cookies on a Silpat and sprinkle with the crushed candy cane bits.
Cook in a 350-degree oven for about 12 minutes.
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