Candy Cane Cookies
- 3 1/2 cups flour
- 1/4 tsp salt
- 1 cup butter, softened
- 3/4 sugar
- 1 tsp vanilla
- 1 large egg
- 2 Tbs finely crushed peppermint candy
- 1/2 tsp peppermint extract
- 12 drops red food coloring (or a small amount red paste food color)
- With an electric mixer, beat butter until creamy, about 2 min. Add sugar gradually, beating until light and fluffy, about 3 minutes. Beat in vanilla, salt and egg. Add bout 1/3 of the flour and mix on low speed. Gradually add remaining flour, mixing just until blended. Remove half of the dough and cover with plastic wrap. Add the crushed candy, extract and food color to the remaining dough, and beat on low speed until well blended. Cover with plastic and refrigerate until firm enough to handle, at least 2 hours.
- Preheat oven to 350. Line 2 cookie sheets with parchment paper or tin foil. For each cookie, on a lightly floured surface, roll out 1/2 tsp of each color dough into 1/4 " wide, 5" long rope. Twist them together and place 2" apart on the sheet pan, and bend into a candy cane shape. Bake until just beginning to turn golden, about 12 min. Cool on wire racks.
flour, ubc, butter, ube sugar, vanilla, egg, peppermint candy, peppermint, coloring
Taken from www.epicurious.com/recipes/member/views/candy-cane-cookies-1230896 (may not work)