Candy Cane Cookies
In a bowl, whisk the flour with the salt.
In another bowl, beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined.
Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and beat until you have a smooth dough.
Remove half of the dough from the mixing bowl. To one half add the red food coloring and beat on low speed until well blended.
Do the same with the other half but with green.
If you find the dough too soft, cover and refrigerate for 30-60 minutes.
Take a walnut sized piece of red dough and a walnut sized piece of green dough.
Separately roll each color, on a lightly floured surface, into a 10-12 cm long rope.
Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral.
Place the cookies on a parchment lined baking sheet, spacing the cookies about 5 cm apart.
Shape each cookie into a cane shape by bending one end into a hook shape.
Preheat oven to 190°C and place rack in center of oven.
Bake cookies for about 8-10 minutes or until set and the edges of the cookies are just starting to brown.
Remove from oven and let cookies cool completely on baking sheet.