Candy Cane Cookies
Adapted From Betty Crocker's Cooky Book
Makes 4 dozen
1 cup butter
1 cup sifted icing sugar
2 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
red food coloring
Preheat oven to 375F.
Cream butter and sugar; add egg and vanilla. Blend thoroughly.
Spoon and measure flour, stir in salt. Add to butter mixture and combine.
Divide dough into two parts; blend red food coloring into one half until desired shade.
Taking small bits of dough from each color, roll each into strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.
Place cookies on parchment lined and curve of cookie down to form the handle of the candy cane. Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.