Candy Cane Christmas Cookies

1 cups Powdered sugar
1 cups Butter
1 Egg
1 tsp Vanilla extract
1 tsp Peppermint extract
2 1/2 cups All-purpose flour
1 tsp Salt
1/2 tsp Food coloring (red)

Combine butter, sugar, egg, and extracts, mixing thoroughly. Stir in salt and sifted flour. Dough should be divided into two equal pieces. Knead food coloring into one half portion of dough. Place in bowl and cover with plastic wrap, allowing to chill for at least 3 hours or overnight. Pre-heat oven to 375F degrees. To start making cookies, roll a teaspoon of dough from each colored half portion on a lightly floured surface into a 4″ rope. Place one red and one white rope, next to each other. Press each together gently, then twist. Place on un-greased baking sheet and curve the one end of rope downwards in a curve to form the handle of candy cane. Bake for 9 minutes. Keep watching cookies, or they could easily overbake.

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