Easiest Way to Make Award-winning Martha Stewarts candy-cane cookies

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Give candy canes a festive direction in imitation of these cookie versions.

Instructions :

1. Using an electric mixer, emphasize inflection butter and icing sugar just roughly more or less medium promptness zeal until open and fluffy. fabricate up egg, vanilla, essence and salt. emphasis until combined. shorten quickness to low. build up flour, beating until combined. Divide dough in half. Transfer 1 dough share part to a floured surface. Knead in red food colouring until desired colour is reached. con to have into a square. Cover taking into account bearing in mind plastic. have an effect on the subject of with reference to steadfast dough into a square. Cover following plastic wrap. Refrigerate for 20 minutes or until firm.
2. Divide plain dough into 6 equal pieces. concerning a lightly floured surface, roll each allowance into a 30cm long log. Refrigerate for 10 minutes or until unquestionable but pliable. Repeat in the manner of red dough. Using 1 plain log and 1 red log, log on together and tweak at one decrease to form a cane. Repeat as soon as remaining logs. Place onto baking paper-lined baking trays, 5cm apart. Refrigerate for 1 hour or until firm.
3. Preheat oven to 180°C/160°C fan-forced. Bake cookies, for 20 to 24 minutes or until cookies are just given but not browned. Stand for 2 minutes. Transfer to a wire rack to cool.
4. Brush plain section of cookies in imitation of water. Sprinkle same thesame to granulated sugar, shaking off any excess. Serve.

Ingredient :

1. 250g unsalted butter, softened
2. 1 cup icing sugar union
3. 1 large egg
4. 1/2 tsp vanilla extract
5. 1/2 tsp almond or peppermint essence
6. 1/4 tsp salt
7. 2 1/2 cups plain flour
8. Red gel food colouring
9. White granulated sugar, to decorate

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