Candy cane-shaped cookies, perfect for Christmas! Made with a buttery shortbread dough colored with red food coloring (makes about 18-20 cookies).

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Cream the butter and sugar: In a large bowl, beat the softened butter with the powdered sugar using an electric mixer until light and creamy.
Add the egg and vanilla: Incorporate the room-temperature egg and vanilla extract. Mix until the batter is smooth and homogeneous.
Mix in the dry ingredients: Add the flour and salt, and mix just until the dough comes together smoothly. Be careful not to overmix.
Divide and color the dough: Divide the dough into two portions—one plain and one colored with red food coloring. Wrap each portion in plastic wrap and refrigerate for 30 minutes to firm up.
Shape the dough balls: Once the dough is chilled, form balls of about 15 g each. For each cookie, use one ball of plain dough and one ball of red-colored dough.
Create the twists: Roll each ball into a small rope, then twist one white and one red rope together. Gently bend one end to create a candy cane shape.
Chill the cookies: Place the candy canes on a baking sheet lined with parchment paper and refrigerate for 1 hour or freeze for 20 minutes to help them hold their shape during baking.
Bake: Preheat the oven to 350°F (175°C) and bake for 10 minutes, or until the edges are slightly golden. Let cool before enjoying!

Storage: Keep the cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Thaw at room temperature before serving.

Tips:

Use softened butter for the perfect texture.
If the dough becomes too soft, refrigerate it for 10-20 minutes to make it easier to shape.
Freeze the cookies for 20 minutes before baking to help them hold their shape.
Opt for gel food coloring to keep the dough firm.
Watch the baking time—cookies should be lightly golden around the edges.