CANDY CANE COOKIES by TwT

[beemaster]

CANDY CANE COOKIES

3 ½ cups all purpose flour
1 ¼ cups (10 ounces) butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
½ teaspoon red food coloring or enough for desired color
¼ teaspoon peppermint extract
Into a mixing bowl, measure flour, butter, confectioners’ sugar, vanilla, salt,
and egg. Beat with hand-held electric mixer at low speed until mixture is
well blended, scraping bowl a few times. Set aside half of the cookie dough.
Into remaining dough in bowl, knead in red food coloring and peppermint
extract until well blended. Preheat oven to 375º. On a lightly floured surface,
using hands, take 1 teaspoonful plain dough and roll into a four-inch
rope. Repeat step using the tinted dough. Place the ropes side-by-side and
gently twist together. Pinch ends lightly to seal. Curve one end to form
candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat
with remaining dough. Bake cookies at 375º for 10 minutes, or until lightly
browned around the edges. Remove to racks with a spatula, let cool.
Store in tightly covered container for up to one week. Makes about 4 dozen
candy cane cookies.