What time is it? Catch up time!!
I’ve been cooking a fair bit at the new place, and I honestly just haven’t had time to post stuff lately. This is me attempting to play catchup for a good… three months or so. Whoops.
I made these cookies back in December for the office cookie exchange. I wanted to try something simple, new, and unique. These sriracha candy canes fit the bill nicely. 😛
Sriracha Candy Canes
Makes appx 12 cookies
- 3 c flour
- 1 t baking powder
- pinch salt
- 2 sticks (1 c) unsalted butter
- 1 c powdered sugar
- 2 eggs
- 1 t vanilla extract
- 1 T sriracha
- red food dye
Whisk together the flour, baking powder, and salt in one bowl, and in another bowl, cream together the butter and powdered sugar. Add the eggs and vanilla to the butter and powdered sugar, and then slowly stir in the dry ingredients and mix until you’ve got a nice combined dough.
At this point, split the dough into two pieces. Wrap one half in plastic wrap, and put it into the fridge to chill. Add the sriracha and red food dye to the other, and mix until you have an even red dough. Wrap and chill this one as well until you’re ready to make your cookies (one hour minimum).
Take your doughs out from the fridge, and preheat to 350 degrees once you’re ready to use them. Take small balls off of the sriracha and plain doughs, and roll them into thin, several inch long ropes. Then, place the ropes next to each other, and then twist together (see picture 3), curving the top down to look like a candy cane. Repeat until you run out of dough.
Bake your candy canes for 12 minutes, and enjoy!