Ingredients
1cupunsalted butter,at room temperature
1cupconfectioners’ sugar,sifted
1large egg
1¼tsppeppermint extract
1tspvanilla extract
3cupsall-purpose flour
1tspsalt
1½tspred food coloring
Preparation
In a medium mixing bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg, peppermint extract and vanilla.
Add in the flour and salt, then mix well.
Divide the dough in half, then stir the red food coloring in one of the halves of dough.
Shape both doughs into a disk, then wrap them in plastic wrap.
Refrigerate at least 4 hours.
Preheat the oven to 375 degrees F.
Line the cookie sheets with silicone cookie mats or parchment paper.
For each candy cane, pinch off a rounded teaspoon of each dough, then roll them into a rope, about 4 inches long.
Place the red and the white ropes next to each other, then pinch them together at the top.
Twist the two doughs together, then gently bend the top into a hook. Place directly on the prepared cookie sheets.
Bake for 9 to 12 minutes or until the cookies are set.
When cookies are cool enough to handle, very carefully transfer them to a wire rack to cool completely.
Serve, and enjoy!
