Candy cane butter cookies Though I have always loved to bake, my family wasn't really Oatmeal Lace Cookies. Rich, fudgy chocolate cookies stuffed with candy cane buttercream. The delightfully festive buttercream starts just as any basic vanilla buttercream - butter, vanilla.

Ingredients of Candy cane butter cookies

  1. It's 2 of Egg yolks.
  2. It's 120 Grams of Sugar.
  3. You need 325 of Grams Flour.
  4. You need 1/4 Teaspoon of Salt.
  5. You need 227 Grams of Butter.
  6. Prepare 1 Teaspoon of Vanilla Extract.
  7. You need of Liquid food colouring.

Candy cane butter cookies instructions

  1. Mix the flour and salt. Keep aside..
  2. Beat the butter and sugar until light and fluffy, roughly about 4-5 minutes..
  3. Add egg yolks and vanilla extract and beat well after each addition..
  4. Add the flour to the above mixture in three iterations. Mix well after each..
  5. Separate half of the cookie dough and add the liquid food colouring..
  6. Take walnut sized dough from each dough and separately roll into even length ropes over a lightly floured surface. Place them together and press lightly. Make a spiral from the resulting rope. Roll one end to make a cane. If the dough is soft, keep in the fridge for about 15 mins to harden..
  7. Place the cookie dough on parchment paper covered baking sheet and bake in a preheated oven (175 degrees) for about 8-10 mins..

Start by creaming together the butter, sugar and salt until nice and fluffy. These candy cane cookies are the best. As a kid, I loved them for pretty spiraled colors, their soft vanilla-mint sweetness, and the fact that they hooked so perfectly over the edge of a mug of cocoa. These candy cane cookies have a little crispness around the edges, but practically melt in your mouth when you eat them. I used Earth Balance Buttery Sticks in this recipe, while other vegan butters should work, avoid tub and spread-butters as they have too much liquid in them for baking.

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