Candy Cane Cookies


Makes about 4 dozen cookies.


1 cup butter or margarine

1/2 cup granulated sugar

1/2 cup confectioners’ sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

red food coloring

1/2 cup granulated sugar for decoration

Cream together the butter, 1/2 cup granulated sugar, and confectioners sugar.

Beat in the egg, vanilla, and peppermint extracts.

Mix in the flour and salt.

Divide the dough in half; color one half red with the food coloring.

Wrap each half in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.

Preheat the oven to 375 degrees F.

Roll a small amount of each dough into a 3 inch long log.

Roll them together in a twisted rope and curve the end like a cane.

Place on greased cookie sheets.

Bake for 8-10 minutes.

Roll the hot cookies in the remaining sugar and place on wire racks to cool completely.

Printable Version with Adobe

Printable Version with Microsoft Word


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