Candy Cane Cookies

Instructions

To make cookie dough:

1. Step
   In a food processor, combine the flour, powdered sugar, and salt by pulsing until well mixed.
2. Step
   With the processor running, add cold Ontario butter pieces one at a time, pulsing a few times until the butter is evenly distributed and the mixture is moist and crumbly.
3. Step
   Add the vanilla and peppermint extract along with the milk. Process until the dough begins to clump together.
4. Step
   Transfer the dough onto a clean counter and use your hands to bring it together, kneading in any loose flour. The final dough should be soft, smooth, and pliable.
5. Step
   Divide dough in half, set one half aside.
6. Step
   Add the red food colouring to one half of the dough and knead until colour is incorporated.
7. Step
   Shape both doughs into flat disks, wrap each in plastic wrap, and refrigerate at least 30 minutes.
8. Step
   Prepare two or three baking sheets by lining them with parchment paper.

Make the pinwheel cookies:

1. Step
   Cut off about 225 grams of white dough and 225 grams of red dough for the pinwheel cookies. Wrap and refrigerate the remaining dough.
2. Step
   On a lightly floured surface, roll out the white dough to about 1/8 inch thick, then do the same with the red dough.
3. Step
   Cut both doughs into 8×8 inch squares using a ruler. Gather any scraps, press them together, and refrigerate with the leftover dough.
4. Step
   Brush off any excess flour from the sheets of dough. Place one sheet on top of the other, pinching them together at one edge, then roll tightly into a log, keeping the ends as even as possible.
5. Step
   At the end, lightly dampen the last few inches of dough with water using a pastry brush to help seal the log.
6. Step
   Wrap the log in plastic wrap and chill for at least 1-2 hours. Once chilled, place it on a cutting board and slice into cookies about 1/4 inch thick.
7. Step
   Arrange the cut cookies on a parchment-lined baking sheet, leaving 1-2 inches between each cookie, and refrigerate while preheating the oven.
8. Step
   Preheat the oven to 350°F and position a rack in the center. Bake the cookies for approximately 10 minutes, and lightly browned on the bottom.
9. Step
   Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Make the candy cane cookies:

1. Step
   Using a small cookie scoop (about 1 tablespoon), portion the white dough into 15 balls and the red dough into 15 balls. Roll the balls smooth and place them on a tray, covering with plastic wrap to prevent drying.
2. Step
   On the counter, roll a white dough ball into a "rope" about 5-6 inches long, then do the same with a red dough ball.
3. Step
   Pinch the two ropes together at one end, twist them around each other, and pinch the other end. Shape into a candy cane and place on a parchment-lined baking sheet, leaving 2 inches between each cookie.
4. Step
   Chill the shaped cookies in the refrigerator for 30 minutes before baking.
5. Step
   Preheat the oven to 350°F and position a rack in the center. Bake the cookies for about 12 minutes, until fully cooked (no raw or wet dough visible) and lightly browned on the bottom. The cookies will remain soft on the baking sheet but will firm up as they cool.
6. Step
   Allow them to cool on the baking sheet for 2 minutes, then gently transfer to a cooling rack to cool completely.