Cookies

• In a large mixing bowl combine butter and sugar. Beat until fluffy. Turn the mixer down and add egg and extracts. Add baking powder. Add the flour and cornstarch and mix thoroughly.
• Lightly flour your working surface and shape the dough into a large ball.

  Slice the ball of dough into 2 equal pieces.

  Flatten one piece into a disc and wrap it in plastic wrap.

  Place the other dough ball back into the mixing bowl and add food coloring. Mix until the food coloring is fully incorporated.

  Note: you can also hand-knead the food coloring into the cookie dough (it's a good idea to wear disposable gloves to protect your hands if doing it this way).

  Flatten the ball of red cookie dough into a disc and wrap it with plastic.
• Refrigerate cookie dough for 3-4 hours. DO NOT SKIP THIS STEP.
• Portion the cookie dough into 1 teaspoon-sized balls.
  
• Roll each ball into a 5" log.

  Twist one red log and one white log together, pinching the ends.

  Bend the top over to form a candy cane shape.
  
• Place cookies 2" apart on baking sheets lined with parchment paper.

  Freeze cookie sheets for 30 minutes before baking.
• Preheat the oven to 350 degrees and bake cookies, one sheet at a time (leaving the other cookie sheets in the freezer) for 10-12 minutes.
• Let the cookies cool on the cookie sheet for 3-5 minutes before transferring cookies to a wire cooling rack.