Candy Cane Twists

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Servings: 48 Difficulty: Advanced
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Festive shortbread cookies with raspberry jam filling and white chocolate stripes
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Candy Cane Twists

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 70.6

Description

These charming Candy Cane Twists are a delightful holiday treat that combines the buttery richness of shortbread with the bright, tart sweetness of raspberry jam. The dough is rolled into thin rectangles, layered with jam, and cut into strips that are twisted into classic candy cane shapes. After baking until lightly golden, they are decorated with piped white chocolate or powdered sugar frosting to mimic the iconic red-and-white stripes. Perfect for Christmas cookies, holiday parties, or as a sweet gift in a tin, these cookies offer a beautiful presentation with a tender, melt-in-your-mouth texture. They pair wonderfully with hot cocoa or coffee, making them an ideal addition to any festive gathering.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190ðC). Lightly grease a large baking sheet.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
  3. Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  4. In a small cup, combine the vanilla extract with 1 tablespoon of the ice water.
  5. Sprinkle this mixture over half of the flour mixture. Gently toss with a fork to moisten, then push to the side of the bowl.
  6. Repeat with the remaining flour mixture, adding water one tablespoon at a time, tossing gently until all ingredients are just moistened. Do not overwork the dough.
  7. Gather the dough together and form it into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until firm enough to handle easily.
  8. Remove the dough from the fridge and divide it into four equal quarters.
  9. On a lightly floured surface, take two of the dough quarters and roll each into a rectangle measuring approximately 12 inches by 4 inches.
  10. Spread each of these rectangles evenly with the seedless raspberry jam.
  11. Roll the remaining two dough quarters into 12 x 4 inch rectangles on the floured surface.
  12. Carefully place one plain dough rectangle on top of each jam-covered rectangle, aligning the edges.
  13. Trim the edges of the stacked rectangles to make them even and straight.
  14. Using a sharp knife, cut each rectangle into twenty-four strips, each measuring about 1/2 inch wide by 4 inches long.
  15. Take each strip and twist it twice to create a spiral effect.
  16. Bend each twisted strip into the shape of a candy cane and place it on the prepared baking sheet.
  17. Bake for 10 to 12 minutes, or until the edges are firm and the bottoms are light golden brown.
  18. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
  19. Fill a decorating bag fitted with a small writing tip with powdered sugar frosting or melted white chocolate.
  20. Pipe stripes onto the light-colored portions of the candy canes to mimic the classic red-and-white pattern. Let the frosting set before serving.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 70.6kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 28.0mg2%
Total Carbohydrate 9.5g4%
Dietary Fiber 0.4g2%
Sugars 1.8g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: christmas, cookies, holiday, shortbread, raspberry, jam, buttery, festive, dessert, baking, twisted, white chocolate, party food, gifts, winter, easy, treat, decorated, holiday baking, christmas cookies
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