Cayenne Candy Canes

Preheat oven to 350 degrees F.

Sift all dry ingredients together and set aside.

In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the egg yolks and whole milk. Mix and scrape the sides of the bowl.

Add the dry ingredients in thirds, mixing each addition just until incorporated. Do not over mix.

Divide the dough in half. To one portion, add the food coloring until a medium-dark color is achieved.

Wrap the doughs into balls and refrigerate for 1 hour.

Pinch off about 2 teaspoons of each dough. Roll each portion into a 4-inch cylinder. Twist the doughs together and form into a candy cane shape.

Bake for 10 to 12 minutes or until lightly colored on the edges.

Recipe Source: Four Seasons Hotel, Austin