Candy Cane Twists
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup butter, slightly softened
- 1/4 teaspoon salt
- 2 1/2 cups flour
- 1/2 teaspoon red food coloring
- 1/2 teaspoon green food coloring
Cooking time 80mins
Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar.
Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well.
Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed.
Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, then knead the coloring into the dough. Flatten each third into a K-inch-thick rectangle, cover it in plastic wrap, and refrigerate until firm, about 30 minutes.
Heat the oven to 375°. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough.
Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes, then transfer the cookies to the rack to continue cooling.