Twisted Peppermint Cookies

• 1 cup Room Temperature Butter
• 3/4 cups Sugar, Divided
• 1/2 cups Powdered Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 teaspoon Peppermint Extract
• 2-1/2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 4 drops Red Food Coloring
• 1/4 cups Cocoa Powder
• 2 Tablespoons Sugar Sprinkles

1. In a large bowl, cream together the butter, 1/2 cup white sugar and powdered sugar. Beat in the egg and the vanilla and peppermint extracts.
2. Combine the flour and salt in another bowl then stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
3. Preheat the oven to 375 F. Line 2 cookie sheets with parchment paper.
4. Divide dough into 2 equal halves and put one of the halves in a separate bowl. Color one half red by mixing in the red food coloring until desired hue is reached.
5. In a small bowl mix the remaining 1/4 cup sugar and cocoa powder together. Color the other half of the dough by adding the cocoa powder mixture until desired brown hue is reached.
6. Roll a small amount of each color of dough into a 2 inch long rope. Roll them together into a twisted rope and curve the end like a candy cane. Place onto prepared cookie sheets. Sprinkle cookies with additional sugar or sugar sprinkles. Repeat with the remaining dough.
7. Bake for 8 to 10 minutes in the preheated oven.
8. Tip: If your dough isn't cooperating, try refrigerating for up to 30 minutes. The dough can get pretty floppy due to the heat of your hands and all that rolling and twisting!
9. Recipe adapted from Betty Crocker.

butter, sugar, powdered sugar, egg, vanilla, allpurpose, salt, ubc, sugar sprinkles

Taken from tastykitchen.com/recipes/desserts/twisted-peppermint-cookies/ (may not work)