Instructions

• In a stand mixer, beat the unsalted butter until creamy. Add the cream cheese and granulated sugar; mix until smooth and light in texture.
• Mix in the egg yolk, peppermint extract, and salt until well blended.
• Gradually add the all-purpose flour while mixing on low speed until just combined.
• Divide the dough into two equal portions. Color one half red using the gel food coloring.
• Between two sheets of parchment paper, roll out each colored dough into rectangles about ¼-inch thick. Chill both sheets for about 10 minutes.
• Stack the white dough on top of the red dough. Roll them together gently and refrigerate until firm.
• Cut into thin strips and roll each strip into classic candy cane shapes.
• Preheat your oven to 350°F (175°C).
• Bake for 12-14 minutes until they are puffed and slightly golden. Allow cooling on the sheet before transferring them to a wire rack.