This was one of my favorite Christmas cookies growing up (and my mother usually made lots of different kinds. This year I attempted the gluten-free, dairy-free, egg-free version of this Betty Crocker classic.
1/2 c. Earth Balance soy-free margarine
1/2 c. Spectrum palm shortening
1 c. corn-free confectioners sugar (we use Trader Joes brand which uses tapioca starch) 1 “chia egg” (1 Tbs. ground chia seeds + 3 Tbs. water)
2 tsp. safe vanilla extract
1 c. sorghum flour
1 c. rice flour
1/2 c. tapioca starch
2 tsp. karaya gum (Wilton’s Gum-Tex)
1 tsp. sea salt
1/2 tsp. beet powder
Preheat oven to 375F. Mix all ingredients except beet powder. Divide dough in half; add beet powder to half. Mix well (add more if you want it pinker). Roll a 4″ strip using about a teaspoon of dough from each of the colors. Then press together and twist like a rope, and arch the top to make candycane shaped. The first 10-12 worked well for me, then the “white” started coming apart. So the rest were made into balls (half pink, half white, rolled together). Bake for 9-10 minutes. These can be frozen.