Shortbread Candy Cane Cookies

Candy canes are, debatably, the most boring Christmas-time treat. Sure, they're hooked and festive and turn into sharp weapons if you suck on the end just right, but really, they're just J-shaped breath mints. I find more joy in seasonal treats with a candy cane theme. 

My mom used to make candy cane cookies. I don't remember what they tasted like. I do know they were cute and as fragile as a leg lamp. Over the weekend I brought them back to life in my own, vegan sort of way.

I used the recipe for pie plate shortbread from Vegan Cookies Invade Your Cookie Jar, but any pliable, easy-to-work-with dough should work. After preparing the dough according to the recipe, minus the non-vanilla extracts, I divided it in half. I added almond extract to one half, and to the other half I added red food coloring and a little splash of peppermint extract (I like mint flavor to be subtle, so I was not at all generous with the extract).

The next step was to roll a little of each color of dough into worms. I tried to get them as skinny as I could without them falling apart.

I then cut them off at 6 or 7 inches and twisted them together.

Next, I rolled the twist a little more so it was smooth, and then shaped it into a cane. My mom's version skipped the smoothing-out part, so they had a pretzel-y look and feel, but I wanted to try something else this time.

The cookies went in the oven for about 14 minutes, and then I let them cool on the cookie tray for another 15 minutes or so before digging in.

 If you need a little Christmas right this very minute, it's best to serve these guys hanging from the rim of a tall mug of hot cocoa. Possibly in front of an open fire.