Our kitchen is head over heels for Arbosano Candy Cane Cookies, and here's why: Il Fusti Arbosano Olive Oil (haha). It transforms each bite into a combination of rich and buttery flavors, redefining festive sweetness! Don't just take our word for it – dive into the holiday spirit yourself and treat your taste buds to the magic of these Arbosano Candy Cane Cookies.
Ingredients
- 4 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 4 large eggs
- 2 packets Vanillina Powder, or 2 teaspoons vanilla extract
- 1 tablespoon peppermint extract (optional)
- 1 cup granulated sugar, plus more for sprinkling
-
3/4 cup Il Fusti Arbosano Olive Oil
- red food coloring as desired
Instructions
- Set the oven temperature to 375F.
- In a mixing bowl, whisk together the flour and baking powder. Set aside.
-
In another mixing bowl combine the eggs, the vanilla, the sugar, peppermint extract if using and the Il Fusti Arbosano Olive Oil. Whisk for 2-3 minutes.
- Sift the flour and baking powder into the wet ingredients and mix with a spoon until fully combined and a soft dough forms.
- Divide the dough in half and separate into two bowls.
- *For best results we recommend using a kitchen scale and weighing the dough.
- In one bowl, add enough red food coloring until the dough is a bright, vibrant red and work it in with your hands.
- Leave the remaining dough white.
- Take a Teaspoon of each dough and roll them both into ropes about 3-4 inches long and 1/4 inch thick. Twist them at both ends and bend the twist them into a hook shape to resemble candy canes.
- Place your cookies about 2 inches apart on the prepared baking sheet.
- Bake for 12 minutes or until the bottoms of the cookies have slightly browned.
This recipe was adapted and sourced directly from CookingWithNonna.com
