RED AND WHITE COOKIES RECIPES

Steps:

• To make cookies: Preheat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt into a large bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy (about 2 minutes). Scrape down the bowl and add eggs and egg yolk one at a time, beating briefly after each addition. Scrape down the bowl again, and turn mixer to low. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Scrape down the bowl; add vanilla and lemon zest, and mix on low speed for a few more seconds. Using an ice cream scoop (about 1/4 cup), drop dough onto parchment-lined baking sheets spaced about 3 inches apart (6 cookies per sheet). Bake for 17 minutes, rotating sheets between oven racks halfway through, until edges are golden brown and tops spring back when gently touched. Remove from oven and let sit for 5 minutes, then remove cookies and cool on racks. To make frosting: In a large bowl, whisk together confectioners' sugar, milk, and cream. If mixture is too thick, add a little more milk (by the teaspoon until desired consistency is reached). Pour half of the frosting (about 3/4 cup) into another bowl and add vanilla and red food coloring until desired red color is reached. Use an offset spatula to spread red frosting on half of the top of each cookie. Let stand until almost set, 20 minutes. Using a clean spatula, spread white frosting over unfrosted half of each cookie. (If the frosting thickens up during the process, whisk until loose.) Let set completely, about 1 hour.

Steps:

• Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
• Heat oven to 375°F.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.
• For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
• Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.