Candy Cane Cookies

• FOR THE WHITE DOUGH:
• 1 cup Butter, Softened
• 1 cup Powdered Sugar, Sifted
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Peppermint Extract
• 2 cups Flour (a Little Less), Sifted
• 1/2 cups Crushed Candy Canes (for The White Dough*)
• 1/4 teaspoons Salt
• _____
• FOR THE RED DOUGH:
• 1 cup Butter, Softened
• 1 cup Powdered Sugar, Sifted
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Peppermint Extract
• 2 cups Flour (a Little Less), Sifted
• 1/4 teaspoons Salt
• Red Food Coloring (for The Red Dough*)
• _____
• FOR THE TOPPING:
• 1/2 cups Powdered Sugar
• 1/2 cups Crushed Candy Canes

1. *I make the recipe twice adding the food coloring to one batch and the crushed candy canes to the other.
2. For bough doughs, cream the butter, sugar, and extracts until well blended. Then, for the white dough, stir in the flour, crushed candy canes and salt; and for the red dough, stir in the flour, salt and food coloring. Wrap up both bowls of dough and let chill for at least an hour.
3. Line your cookie sheets with parchment paper.
4. When ready to assemble the cookies take a small amount of the white dough and roll it out into a snake. Do the same thing with the red dough. Twist the two doughs together and curve them to the shape of a candy cane. Continue with the rest of the dough.
5. Mix the powdered sugar and crushed candy cane together in a bowl. Sprinkle sugar mixture on top of the cookies. Bake in a 350 degree (F) oven for 8-10 minutes.
6. Enjoy.
7. When doubling the recipe, this makes about 3 1/2 dozen large cookies.

white dough, butter, powdered sugar, vanilla, flour, canes, ubc, red dough, butter, powdered sugar, vanilla, flour, ubc, red food coloring, powdered sugar, canes

Taken from tastykitchen.com/recipes/desserts/candy-cane-cookies/ (may not work)