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spirits Biscuits Candy-Cane

When I was small, my Christmas season officially began with the vision of two cartoon characters: Mickey's Christmas Carol and Pluto's Christmas Tree . My brother slipped the video cassette (still exist?) into the recorder and began the magic of Christmas.

The second board, as well as the mischief Chip Chop and I liked the atmosphere of celebration and warmth conveyed the house decked out in Mickey: everything was a theme and everything had its place, the garlands, the star on the tip of the tree candy sticks white and red adorn the branches.

These famous candy sticks - the Candy Canes - have always attracted my attention, I have always wondered what fun they had and how could they not fall from the branches remaining well hang on. I tried many times in Italy these mythological sweet but not yet able to find or to taste. Legend has it that they know of peppermint and are very fragrant and Duretti to munch on. For now I'll settle for this sweet imitation, the brainchild of Lady of biscuits (yes, again Martha Stewart) who presented it in its special issue on the sweet party in 2009.

type biscuit crumbly

method of mixing creamy

Serves 24 bars:

230g butter at room temperature

230g icing sugar 1 large egg

Half Bourbon vanilla pod

teaspoon of essence of peppermint or almond

1 g of salt 590g flour

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about 1 teaspoon red food coloring liquid

Let the butter soften at room temperature.

With a sharp knife to affect half the half vanilla pod and remove the seeds.

Mix softened butter and icing sugar with a whisk until creamy smooth and frothy. Add salt, vanilla seeds, the extract and continue stirring. Add egg, and once again that everything is smooth, gradually add the sifted flour and mix well. Divide the dough into two parts and adding a colored dye until the desired degree of color.

Spread the dough into two disks 2-3 cm thick and allow to cool in the fridge for an hour at least. Divide the dough into 6 parts, each two and then shape into 12 strips with your hands up to a length of 15 cm. In total we have 24 stripes and 24 white with red stripes. Allow to harden the strips in the refrigerator for another hour.

Heat oven to 160 degrees.

Twist a white stripe with a red stick, forming a two-tone. Bend the tip of the stick and lay it on the baking sheet.

Bake for 24-25 min. The sticks should not take too much color but should be cooked inside.

Allow cookies to cool before serving.

Notes: vanilla bourbon you can buy in the shops for organic food, the essence of almonds in herbal medicine where you can buy also the essence of peppermint, which unfortunately I have not found T_T