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Christmas Candy Cane Cookies
| Ingredients | |||
| 1 | cup | butter | |
| 1 | cup | powdered sugar | |
| 1 | each | egg | |
| 1 | teaspoon | peppermint extract | |
| 1 | teaspoon | vanilla extract | |
| 2 1/2 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | red food coloring | |
Directions: | |||
| Mix together butter, sugar, egg, and extracts thoroughly. Stir in sifted flour and salt. Divide dough in half. Blend red food coloring into one half of the dough. Cover the two pieces of dough and refrigerate for 4 hours. Preheat oven to 375-degrees. For each cookie, roll 1 teaspoon of dough from each half back and forth on lightly floured surface into 4 inch rope. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet and curve down top of rope to form handle of cane. Bake 9 minutes. Watch closely, as they have a tendanacy to brown quickly. | |||
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