These are one of my favorite holiday cookies. They’re not too sweet; in fact, you might want increase the sugar if you’re making them for kids (on the other hand, if the kids don’t like them…) Anyway, I think they’re absolutely delicious with a good cup of coffee or hot chocolate.
3 ½ C. all-purpose flour
1 ¼ C (2 and ½ sticks) butter, softened
1 C. powdered sugar
1 t. vanilla
¼ t. salt
½ t. red food coloring
¼ t. peppermint extract
- Measure the first six ingredients into a large bowl and beat with a mixer at low speed until well-blended, scraping the bowl occasionally.
- Set aside one half of the dough. Into the remaining dough, mix the red food coloring and peppermint extract until well blended.
- Preheat the oven to 375 degrees. On a lightly floured surface, use your hands to roll 1 tablespoon of dough into a 4-inch long rope. Repeat with one tablespoon of red dough.
- Place the ropes side by side and gently twist together. Pinch ends to seal. Curve one end to form into a candy cane shape. Use a pancake turner to place the cookies on an ungreased cookie sheet. Repeat with the remaining dough.
- Bake the cookies 10 minutes or until lightly browned. Use a pancake turner to remove the cookies to a wire rack to cool. Store cookies in a tightly covered container to use up within one week. These cookies also freeze well. Makes about 4 doz. cookies.
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