New Year's Candy Cane — Two-Tone Cookies

Ingredients

• 1 Egg
• 100 g Powdered sugar
• Salt (A pinch)
• Vanillin (A pinch)
• 150 g Butter (Softened)
• 280 g Wheat flour (A little more or less may be needed; 280–300 g in total. Add in batches.)
• 1 tsp Baking powder
• 2 tsp Cocoa powder (Add to one half of the dough)

Steps

1. 1

   Beat the egg with the powdered sugar until light and fluffy.

2. 2

   Add the salt and vanillin, and mix.

3. 3

   Add the softened butter and mix until smooth.

4. 4

   Separately, combine the flour and baking powder. Gradually add this mixture to the liquid ingredients, kneading until you have a very soft dough that comes together easily into a ball. Use a little more or less flour if needed.

5. 5

   Divide the dough into two portions. Add the cocoa to one portion and knead very thoroughly until evenly chocolate-colored.

6. 6

   Place both portions of dough in bags and flatten them slightly to form slabs. Refrigerate for 30 minutes.

7. 7

   Remove the dough from the refrigerator and form an equal number of balls from the light and chocolate dough.

8. 8

   Roll each ball into a thin rope.

9. 9

   Twist one light and one chocolate rope together to form a braid, then shape it into a candy cane.

10. 10

    Bake the cookies at 180°C for 15–20 minutes, until the bottoms are lightly browned.

Notes

The source does not specify the exact number of finished cookies. The temperature is given without specifying the oven mode.

Nutrition per serving

• dessert
• cookies
• New Year's
• festive
• baking
• two-tone
• vanilla
• chocolate