COOKIES MAG RECIPES

Steps:

• In a large bowl, whisk together flour, baking powder, and salt.  In another large bowl using a hand mixer, beat butter and sugar until creamy. Add egg, milk, and peppermint extract and beat to combine. Add dry ingredients and beat until fully incorporated.  Remove half the dough from the bowl, form into a disc and wrap with plastic wrap. Add red food coloring to remaining dough and beat to combine. Form red dough into a disk, cover with plastic wrap, and refrigerate both doughs until firm, at least 2 hours and up to 3 days. Line two baking sheets with parchment paper. Divide each disk into 24 pieces; roll each piece to a 6” long rope. Take one red and one white rope and twist the two pieces together, bending the top into a hook to form a candy cane shape. Place on prepared baking sheet and sprinkle with sanding sugar. Repeat with remaining dough. Refrigerate until chilled, at least 30 minutes.  While cookies chill, preheat oven to 350°F. Bake cookies until just set and edges are lightly golden, 10 to 12 minutes. Let cool completely before serving.

Steps:

• In a large bowl, whisk together flour, baking soda, and salt.  In another large bowl using a hand mixer, beat together butter, sugars, and lemon zest. Add egg and yolk and beat until combined. Scrape down sides then add lemon juice. Add dry ingredients and mix until just combined. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.  Preheat oven to 350°. Line 2 large baking sheets with parchment and place sugar in a small bowl. Using a large cookie scoop, about 3 tablespoons, scoop dough and roll in sugar. Place on baking sheet 2” apart.  Bake until edges are just set and middles are still soft, 12 to 14 minutes. Let cool on baking sheets.