Shortbread Candy Cane Cookies
Sugar and stripes, and everything nice! We have a confection to make...we are getting hooked on the holidays with these fanta-stick Shortbread Candy Cane Cookies. Christmas is a time that anything cane happen, so let’s sprinkle some magic with Suncore Foods® Red Beet Powder to give our cookies a fun stripendous twist! Check out the magical recipe, and don’t forget to add a bit of our colorful powder to your holiday baking adventures! Wishing you a holiday season as sweet as candy canes!
Ingredients
1 cup vegan butter, room temperature
½ cup maple syrup
2 cups gluten-free 1:1 baking flour
1 teaspoon Suncore Foods® Red Beet Powder
Powdered sugar for dusting, optional
Directions
1. Beat the butter and maple syrup together in a stand mixer using the paddle attachment (or alternatively using a hand beater or whisk) until smooth and creamy. Add the flour and beat until a cookie dough forms, scraping down the sides as needed. Turn the dough out onto a piece of parchment paper or cutting board. Roll the dough into a ball and then split the dough in half. Add half of the dough back into the stand mixer and add 1 teaspoon of Suncore Foods® Red Beet Powder. Mix on low speed until the powder is fully incorporated into the dough and the dough is a soft reddish pink color throughout. Wrap both halves of dough in plastic wrap and chill the dough in the refrigerator for 1 hour.
2. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll 1 tablespoon of the non-colored dough evenly into a log about 10 inches in length. Next, roll 1 tablespoon of the beet colored dough out into a log the same length. Gently twist the dough pieces together and create a hook at the top to make a candy cane shape. Place the candy cane cookie on the baking sheet and repeat this process until all the dough is used up. Bake the cookies in the oven for 18-20 minutes. Let the cookies cool completely and dust with powdered sugar if desired.