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Candy cane shortbread

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Prep Time 1 hour
Cook Time 20 minutes
Course Dessert

Ingredients
  

  • 1 ⅔ cups cassava flour 8 oz
  • ½ cup almond flour 2.5 oz.
  • 1 cup granulated sugar 7 oz
  • 1 cup salted butter softened at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ tsp salt
  • ½ teaspoon Baking powder
  • ½ tsp peppermint extract optional
  • ½ tsp xanthan gum optional – but really helps for cookies that you roll out and cut out
  • red food coloring I use organic
  • ½ cup starch for rolling I use arrowroot, corn, or potato starch

Instructions
 

  • Cream butter until fluffy (I usually do this in mixer but the food processor works too). Add eggs, sugar, vanilla extract, peppermint, baking powder, salt and xanthan gum if using. Scrape down and mix again.
  • Add flours and mix, scraping down the bowl once mid mix.
  • Remove half of dough
  • Add food coloring to remaining dough and mix, if it isn't dark enough add more and mix a bit more.
  • Chill both doughs.
  • Remove from fridge.
  • Line a baking sheet with parchment paper.
  • I break off into about one inch balls and roll into 4 inch snakes. I like to re-chill these on the baking sheet a little - maybe 20 minutes.
  • Preheat oven to 350.
  • Remove chilled snakes from fridge twist a white and red snake together. Curve the top down a bit and voila you have a candy cane.
  • Re-chill dough for 10-20 minutes before baking if they have gotten warm. Bake for about ten minutes until the sides are just golden brown.