Peppermint Twists
Braided cookie twists made from a master cookie mix, glazed with peppermint icing and sprinkled with red sugar.
Ingredients
| 1 1/2 cups | 360 ml | Master Cookie Mix (recipe below) |
| 1 cup | 240 ml | powdered sugar |
| 2 tbsp | 30 ml | milk |
| 1/4-1/2 tsp | 1.3–2.5 ml | peppermint extract |
| — | red sugar | |
| 2 cups | 480 ml | melted butter (Master Cookie Mix) |
| 2 cups | 480 ml | sugar (Master Cookie Mix) |
| 2 | eggs (Master Cookie Mix) | |
| 2 | egg yolks (Master Cookie Mix) | |
| 2 tsp | 10 ml | vanilla extract (Master Cookie Mix) |
| 5 cups | 1.2 l | all-purpose flour (Master Cookie Mix) |
| 1 tsp | 5 ml | salt (Master Cookie Mix) |
Instructions
Shape small balls from the Master Cookie Mix (recipe below), roll into ropes and braid into twists. Arrange on a parchment-lined baking tray. Bake in a preheated 180°C oven for 8-10 minutes, until golden at the edges. Remove and let cool on wire racks. Mix the powdered sugar, milk and peppermint extract. Drizzle over the cookies and sprinkle with red sugar.
Master Cookie Mix (makes 6 cups; you need 1/4 of this recipe for the twists above): In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, egg yolks and vanilla. Add the flour and salt. The dough can be kept in the refrigerator for up to a week before baking.