Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.25ml) almond extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1.25g) baking powder
  • 3 drops (0.1ml) red gel food coloring
  • 1 tsp (5g) peppermint extract

Instructions:

  1. Cream the softened butter and sugar. Beat until the mixture is pale and fluffy.
  2. Mix in the vanilla, almond, and half of the peppermint extract.
  3. Add the flour, salt, and baking powder on low speed. Mix until a soft dough forms.
  4. Split the dough into two equal piles. Leave one white.
  5. Knead the red gel coloring and the rest of the peppermint extract into the second pile. Work the dough by hand until the color is uniform.
  6. Chill the dough for 1 hour. Note: This is the most important step for shape retention.
  7. Roll a 1 teaspoon (5g) piece of red dough and a 1 teaspoon (5g) piece of white dough into 4 inch (10cm) ropes.
  8. Press the ropes side by-side and twist them into a spiral. Curve the top into a hook.
  9. Place on a parchment lined sheet. Bake at 350°F (175°C) for 8-10 minutes. Remove when edges are set but still white.