Candy Cane Cookies

I remember helping Mom make these cookies when I was a kid. Because there is some extra work involved in the assembly of these cookies, it is helpful to make them when there are kids around to help. Once the dough is mixed, kids can be put to work rolling then twisting the dough into the candy cane shapes. The process of making the cookies is just like making snakes out of play-dough. Next time I make these cookies, I might have to invite all the nieces and nephews over to do the serious work of shaping these cookies.

When I brought these cookies to Mom's on a Saturday night, Jenny mentioned that she made these cookies with almond extract, rather than mint extract. Of course, that would be a delicious modification. Whatever flavoring that you use, it should be a subtle, not overwhelming flavor. These cookies add a festive look to any Christmas cookie plate.

Candy Cane Cookies 

• 1 cup sugar
• 1 cup butter or margarine, softened
• 1/2 cup milk
• 1 tsp. vanilla
• 1 tsp. peppermint extract
• 1 egg
• 3 1/2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• Red food coloring

Blend together sugar, butter, milk, vanilla, peppermint extract and egg in a large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir red food coloring into one half of the dough. Cover the dough and refrigerate at least 4 hours.

Preheat oven to 375. For each candy cane, shape one teaspoon of dough from each half into a three to four inch rope by rolling the dough back and forth on a floured surface. Twist together one red rope and one white rope. Place on an ungreased cookie sheet in the shape of a candy cane. Bake for 9 to 12 minutes. Allow to cool on a wire rack. Enjoy!