Candy Cane Twist Cookies

Wet Ingredients

• ½ cup unsalted butter — softened but still cool
• ½ cup vegetable shortening
• 1 cup powdered sugar — sifted if lumpy
• 1 large egg — room temperature
• 1 ½ teaspoons almond extract
• 1 teaspoon vanilla extract
• ½ teaspoon red liquid food coloring — liquid

Dry Ingredients

• 2 ½ cups all-purpose flour — spooned and leveled
• 1 teaspoon fine salt

1. Prepare Baking Sheets: Line two large baking sheets with parchment paper.
2. Cream Butter, Shortening, and Sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and powdered sugar with an electric mixer on medium speed for 1–2 minutes, until smooth, creamy, and slightly lightened. Scrape down the bowl as needed. The mixture does not need to become highly aerated.½ cup unsalted butter, ½ cup vegetable shortening, 1 cup powdered sugar
3. Add Egg and Flavorings: Beat in the egg, almond extract, and vanilla extract for 30–60 seconds, until smooth and evenly combined. Scrape down the bowl again.1 large egg, 1½ teaspoons almond extract, 1 teaspoon vanilla extract
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Add the flour mixture to the wet ingredients in two or three additions, mixing on low speed just until no dry streaks remain and a soft, cohesive dough forms. Do not overmix.2½ cups all-purpose flour, 1 teaspoon fine salt
5. Divide and Color the Dough: Divide the dough as evenly as possible between two bowls. Keep one half plain. Mix the red liquid food coloring into the second half just until the color is evenly distributed. Keep both portions covered while shaping.½ teaspoon red liquid food coloring
6. Shape the Cookies: For each cookie, scoop one rounded teaspoon of plain dough and one rounded teaspoon of red dough. On a clean work surface, roll each portion into an even 4-inch rope, using only a very light dusting of flour if the dough sticks. Place the ropes side by side, press them together lightly, twist them two or three times, and curve the top into a candy cane shape. Transfer to the prepared baking sheets, spacing the cookies about 1½ inches apart. Shape one complete cookie at a time and keep the remaining dough covered.
7. Chill and Preheat: Loosely cover the baking sheets with plastic wrap without allowing it to press against the cookies. Refrigerate for 20–30 minutes. During the final 15 minutes of chilling, position an oven rack in the center and preheat the oven to 375°F.
8. Bake: Bake one sheet at a time for 8–10 minutes, until the surfaces look dry and set but remain pale. The undersides and tips may be barely golden, but the tops should not brown.
9. Finish and Cool: When using the optional peppermint finish, sprinkle it over the cookies immediately after they come out of the oven. Let the cookies cool on the baking sheet for 2 minutes, then use a thin spatula to transfer them carefully to cooling racks. Cool completely before storing.