So tonight I made the dough for candy cane cookies (the ones that are comprised of a red and white dough twisted together to look like a candy cane before baking) from A Baker's Field Guide to Christmas Cookies. However, when I went to form the cookies (rolling "ropes" of each color dough) the dough just seemed to fall apart when I attempted to twist the two strand together. Frustrated? You bet. I'm a competent baker/candy maker and this is confounding me. It's almost as if the dough isn't moist enough, but I don't think that's the problem. My questions: Any ideas to remedy the situation? Or, any ideas to use these two colored doughs in a different way, i.e., a different shaped cookie? (The red dough is flavored with peppermint extract and finely crushed candy canes; the pale dough just has vanilla for flavoring, so I think I should use them together). TIA.