Bicolor Christmas cookies: quick and super easy

INGREDIENTS
170g (3/4 cup) of butter
150g (3/4 cup) of sugar
Vanilla essence
1 egg
300g (2 1/2 cups) of flour
8g (1/2 tbsp) of baking powder
20g (1/4 cup) of cocoa powder

METHOD
1. In a bowl add the butter and sugar and start mixing with the electric mixer to combine. Add vanilla essence, and egg and sift the flour and baking powder. Mix with a spatula to combine well.
2. Cut the mixture in half and add one-half of the cocoa powder to the dough. Knead the dough to absorb the cocoa powder.
3. Transfer the white and cocoa dough to the working surface and cut them into pieces (about 15 pieces of each).
4. Roll out each ball into logs and intertwine them together. Roll it out to combine the two colors and shape it into a candy cane.
5. Transfer them to the baking tray covered with parchment paper. Bake in oven at 180°C/360°F for 12 minutes.
6. Serve the cookies all together on a serving plate.
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