Little Christmas Candy Cane Cookies

In a large bowl, combine the dry ingredients: all-purpose flour and granulated sugar, mixing lightly.

Add the lightly beaten egg, vanilla extract, and cold butter or margarine to the dry mixture.

Start mixing with a spoon, and then use your hands to incorporate the fat, pressing until the dough is smooth and has a buttery consistency, without sticking to your hands.

Divide the dough into two equal portions. Keep one portion reserved and add the red gel food coloring to the other, mixing until the desired color is achieved.

Separate small portions of both doughs (white and red), molding equal-sized balls (approximately 10g each).

Roll out each ball into a thin rectangle, about 6 inches (15 cm) long.

Roll one strip of white dough over the strip of red dough, lightly pressing the edges together so they stick and form a spiral.

Roll the spiraled dough in coarse sugar (sanding sugar), coating lightly to create a visual effect.

Shape the dough into the characteristic Christmas candy cane form and place on a baking sheet lined with a silicone mat or parchment paper (or greased).

Bake in a preheated oven at 350ºF (180ºC) for about 20 to 30 minutes, or until the cookies are lightly golden on the bottom.

Remove from the oven and let the cookies cool completely before handling or packaging.