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Candy Cane Cookies

Source of Recipe


The Seattle Times






List of Ingredients



• 3-1/2 cups sifted flour
  
• 1 tsp salt
  
• 1-1/4 cups butter
  
• 1 cup sifted powdered sugar
  
• 1 egg
  
• 1 tsp vanilla extract
  
• 1/2 tsp peppermint extract
  
• 8 drops red food coloring
  
• 1 egg, beaten
  






Instructions



1. Sift together flour and salt and set aside. Cream together butter and powdered sugar in bowl until light and fluffy. Add egg, vanilla and peppermint extract and beat well. Stir dry ingredients into creamed mixture and mix well. Divide dough in half. Add red food coloring to one half of dough. Refrigerate dough for 2 hours.
   
   
2. Shape a ball of red dough the size of a walnut into one 12-inch rope by rolling on a floured surface. Repeat the process with a piece of white dough. Cut each in half. Twist one 6-inch red rope and one 6-inch white rope, and shape into candy cane. Repeat with remaining dough.
   
   
3. Place cookies 2 inches apart on ungreased baking sheets. Brush with beaten egg. Bake in a preheated 350-degree (F) oven 10 to 12 minutes, or until lightly browned. Remove from cookie sheet and cool on racks.
   
   Makes about 4 dozen.