Candy Cane Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 cup Confectioners' sugar
  • 1 1/2 tsp Food coloring, red
  • 1 1/4 tsp Peppermint extract
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on spendwithpennies.com

Description

Ingredients

• 1 Cup Unsalted Butter, at Room Temperature
• 1 Cup Confectioners Sugar, Sifted
• 1 Large Egg
• 1¼ Teaspoon Peppermint Extract
• 1 Teaspoon Vanilla Extract
• 3 Cups All-Purpose Flour
• 1 Teaspoon Salt
• 1½ Teaspoon Red Food Coloring

Directions

• In a medium mixing bowl, cream together the butter and sugar until light and fluffy. Mix in egg, peppermint extract and vanilla. Add in the flour and salt and mix well.
• Divide the dough in half and stir the red food coloring in half the dough. Shape both doughs into a disk in plastic wrap and refrigerate at least 4 hours.
• Preheat oven to 375 degrees. Line cookie sheets with silicone cookie mats or parchment paper.
• For each candy cane, pinch off a rounded teaspoon of each dough and roll into a rope, about 4 inches long. Place the red and the white ropes next to each other and pinch them together at the top. Twist the two doughs together then gently bend the top into a hook. Place directly on prepared cookie sheets.
• Bake in preheated oven 9-12 minutes or until cookies are set (do not brown or the cookies will be dry). When cookies are cool enough to handle, very carefully (theyll be super fragile) remove to a wire rack and cool completely.