Cassidy Dugan’s Favorite Candy Cane Cookies

3 1/2 cups all-purpose flour
1 1/4 cups (10 ounces) butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
1/2 teaspoon red food coloring or enough for desired color
1/4 teaspoon peppermint extract

  1. Into a mixing bowl, measure flour, butter, confectioners’ sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times.  Set aside half of the cookie dough.
  2. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended.
  3. Preheat oven to 375°.
  4. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough.  Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane.
  5. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough.
  6. Bake cookies at 375° for 10 minutes, or until lightly browned around edges.
  7. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.