Cookie Wreath
with Festive Decor
THE RECIPE
INGREDIENTS:
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 3/4 tsp Baking Powder
- 3/4 tsp Beetroot Powder
- 2.25 oz Vegetable Oil
- 2/3 cup Sugar
- 1/2 tsp Almond extract
- 1 Tbsp Red Sanding Sugar
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
Coils of green and white cookie dough twist together to make this festive edible centerpiece. A light almond glaze adds a hint of sweetness to this biscuit-like cookie.
BAKING ADVICE:
Cookies taste best within a day or two of baking, but can be stored in an airtight container for 5 to 7 days.
BAKING HACKS:
If the dough becomes too soft to work with, refrigerate for a few minutes. If the dough is too sticky, add more oil to your hands or work surface.
DID YOU KNOW?:
Candy canes are traditionally 5 inches long, and have been around for 350 years. The red and white striped version of the confection came about around 1900.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 2 eggs from your refrigerator. Preheat oven to 375°F. In a medium bowl, whisk egg, oil and sugar together until well combined. In another medium bowl, whisk together flour, baking powder, and salt. Add to oil and egg mixture and combine with a spatula.
STEP 2
Divide dough in half and place into two small bowls. Add red food coloring to one half and mix by hand until fully incorporated and uniform in color. Add peppermint extract to the other half and mix until extract is absorbed. Prepare two baking sheets with parchment paper provided.
STEP 3
Grease hands and work surface with a few drops of oil (vegetable or olive oil) from home. Divide each ball of dough into 18 small pieces about 1 teaspoon in size. Roll balls between your hands until the strands are about 5” in length.
STEP 4
Gently twist one red and one peppermint strand together and lay onto a prepared baking sheet, forming into a candy cane shape. Place each candy cane about 1-inch apart. Pro tip: as you twist, the candy cane will stretch. Move slowly!
STEP 5
Sprinkle red sanding sugar onto formed candy canes. Bake for 10-12 minutes, or until *just* golden brown. Remove and place on a wire rack to let cool completely.
STEP 6
Place white chocolate in a small heat-proof bowl. Melt by microwaving in 30 second increments (about 60 to 90 seconds total). Dip candy canes into melted chocolate, scrape off any excess, and place on a non-stick work surface. Allow chocolate to set (or refrigerate to expedite the process). Enjoy dunking into a cup of hot cocoa or tea!
