Candy Cane Cookies

Candy cane cookies are a beautiful addition to a holiday cookie plate. When I first made this recipe, I intended to make candy cane shaped cookies out of the dough but found it to be too tedious so I opted for the "checkerboard" cookie instead.

Ingredients:
1 c. "safe" margarine or butter, softened
1 c. powdered sugar
2 tsp. Ener-G Foods Egg Replacer + 2 T. warm water mixed together
2 tsp. vanilla extract
2-1/2 c. wheat-free all-purpose flour mix
1 tsp. xanthan gum
1 tsp. salt
1/2 c. crushed candy cane combined with 1/2 c. granulated sugar
1/2 tsp. red food coloring


Directions:
1) In a mixing bowl, combine the margarine and sugar until creamy. Add the egg replacer and vanilla extract. In a separate bowl, combine the flour and xanthan gum. Add to the margarine and sugar mixture. Remove half of the dough from the mixing bowl. Add the red food coloring to the other half and mix well. Refrigerate the dough until firm, about 1 hour.

2) Divide the red dough and roll each piece into a log that is about 1" in diameter. Repeat with the white dough. You should have 2 strands of white dough and 2 strands of red dough. To make the checkerboard pattern, lay a red and white strand next to each other, then lay a white strand on top of the red and a red on top of the white next to it. Roll the strands to combine them into one. Wrap in plastic wrap and refrigerate for about an hour. Remove from the refrigerator and slice into cookies that are about 1/2" thick. Place cookies on a cookie sheet and sprinkle with the candy cane and sugar mixture.

3) Bake at 350 degrees for 6-8 minutes. Makes about 2 dozen cookies.

Nutrition Facts - Serving size: 1 cookie, calories: 135, fat calories: 68, total fat: 8 grams, saturated fat: 1.2 g, cholesterol: 0 g, sodium: 188 mg, total carbs: 16, fiber: less than 1 g, sugar: 7 g, protein: 1 g

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