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cinnamon candy canes

cinnamon candy canes | photo by: Karen Covey

This recipe was adapted from Donny Hay. The 8-inch size seems to work well here, but you can make larger or smaller cookies if you prefer.

1 1/2 sticks unsalted butter, at room temperature
1 cup sugar, plus extra for dusting
1 teaspoon cinnamon
1 egg
1 egg yolk
2 cups plus 2 tablespoons flour, sifted
2 teaspoons agave nectar
2 teaspoons water

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. Using an electric mixer fitted with a paddle attachment, combine butter, sugar and cinnamon until smooth. Add egg and egg yolk and process until smooth. Slowly add flour and continue mixing until dough forms. Do not overmix. Lightly knead dough and wrap in plastic wrap. Refrigerate for at about 1 hour until firm.
3. Roll out about 2 tablespoons of dough to form an 8-inch log. Continue with remaining dough, using first log as a guide to make sure they’re all same size. Transfer each dough log to prepared baking sheet and carefully bend top to form candy cane. Repeat with remaining dough. Bake for about 10-12 minutes or until lightly golden brown.
4. Place a piece of aluminum foil under a cooling rack and carefully remove cookies from baking sheet and transfer to rack to cool (it’s best if you pick them up from crooked part of cookie to prevent them from breaking). Allow to cool for about 5 minutes.
5. In a small bowl, combine agave nectar and water. After 5 minutes, brush each candy cane with water mixture and sprinkle tops of each with additional sugar. Cookies can be stored in an airtight container for 2-3 weeks.

Makes 16 cookies.

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