The shortbread Christmas sticks are two-color cookies that resemble candy cane twists.
Candy cane twists are the typical white and red striped sugar sticks, with mint or cinnamon flavor, that are a must during the holidays.
For these cookies, I made the classic shortcrust pastry and the cocoa shortcrust pastry; I added cinnamon to both to give them that aromatic touch reminiscent of Christmas scents and aromas.
Easy to make, these shortbread Christmas sticks will win over the whole family!
For more recipes, check out the collection: Christmas Cookies
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 1 egg yolk
- 1/2 cup sugar
- 2/3 cup butter
- 3 tbsps unsweetened cocoa powder
- 1 tsp ground cinnamon
Steps
To make the shortbread Christmas sticks, pour the flour and cold butter cut into pieces into a bowl. Knead until you get a sandy mixture.
Add the egg yolk, sugar, and cinnamon and knead. It should be a homogeneous mixture; if at first, it doesn’t come together quickly, don’t be discouraged and continue to mix the ingredients. It will result in a very smooth and compact dough.
Divide the dough into two equal parts using a scraper or knife.
Place the two doughs in separate bowls: add cocoa to one and mix well.
Wrap the two doughs with plastic wrap and place them in the refrigerator for 30 minutes.
After the resting time, take the doughs, lightly flour the work surface, and form both doughs into the same number of sticks, about a quarter inch thick and the length of a pinky finger.
Bring one vanilla stick close to one cocoa stick and twist the two sticks together. Make a slight twist to create a braided pattern.
Bend one side to form the classic Christmas sticks and place them on a baking tray with parchment paper.
Bake in a preheated oven at 350°F for about 13-15 minutes or until lightly golden.
Remove from the oven and let them cool before serving. Enjoy!
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