Christmas: Candy Cane Cookies
Source of Recipe
unknown
List of Ingredients
1 cup butter -- softened
1 cup sifted confectioners' sugar
1 egg
2 1/2 cups all-purpose flour
1 Dash salt
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint flavoring
Red food coloring or food paste
Red cinnamon candies
Green paper holly leaves
Recipe
Cream the butter and sugar until light and fluffy. Beat in egg.
Combine flour and salt on a sheet of wax paper, then add to the
creamed mixture and blend.
Divide the dough in half. Knead the vanilla into one half, and the pep-
permint flavoring and red food coloring into the other half. Chill both
doughs for about 1 hour.
Preheat the oven to 350 degrees.
Break off a piece of peppermint dough and roll it into a rope about 8
inches long. Do the same with a piece of vanilla dough. Twist the
peppermint and vanilla dough ropes together, and place on an un-
greased cookie sheet. Curve the top to make a cane handle. Con-
tinue to make remaining cookie canes.
Bake canes for 9 to I 0 minutes or until lightly browned; do not allow
to become too brown. Decorate canes with red cinnamon candies and
green paper holly leaves, if desired.
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