MARTHA STEWART CANDY CANE COOKIES
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Cream the butter with the confectioners' sugar until fluffy. Beat in the egg, vanilla, peppermint, salt and flour. Divide the dough in half. Stir the food coloring into one half. Wrap both pieces of dough and refrigerate several hours. Preheat the oven to 350 degrees and line baking sheets with parchment. Shape a teaspoon of plain dough into a 4-inch long cylinder. Do the same with the red dough. Twist the cylinders together and bend into a cane shape. Repeat with rest of dough, setting canes 1 to 2 inches apart on baking sheets. Bake for 8 to 10 minutes; do not allow to brown. Set the baking sheets on racks to cool.
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