Candy Cane Cookies
1 cup sifted confectioner's sugar / powdered sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cup sifted all-purpose flour
1/4 teaspoon red food coloring
10 crushed peppermint candies (optional)
Cream the butter with confectioner's sugar /powdered sugar until fluffy. Beat in the egg, vanilla, peppermint, salt and flour.
Divide the dough in half. Stir the food coloring into one half. Wrap both pieces of dough and refrigerate several hours.
Preheat the oven to 350 degrees and line baking sheets with parchment.
Shape a teaspoon of plain dough into a 4-inch long cylinder. Do the same with the red dough. Twist the cylinders together and bend into a cane shape. Repeat with rest of the dough, setting canes 1 to 2 inches apart on the baking sheets.
Bake for 8 to 10 minutes; do not allow to brown. Sprinkle cookies with crushed peppermint candies when they are just hot out of the oven. Set the baking sheets on rack to cool.
Makes 2 dozen cookies.
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