Candy Cane Twists
Colorful red dough is twisted with peppermint-flavored dough to create melt-in-your-mouth cookie candy canes.
30 min.prep time
4 1/2 dozen cookies
1 1/2 cups powdered sugar
1 teaspoon peppermint extract
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup finely crushed candy canes or red and white peppermint candy
1/4 teaspoon red food color
Heat oven to 350°F. Combine powdered sugar, butter, egg, peppermint extract and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and salt. Beat until well mixed.
Divide dough in half. Stir candy into half of dough. Beat food color into remaining half of dough.
For each candy cane, roll 1 teaspoon of each dough to 4-inch rope. Place 2 ropes side by side; twist gently and roll dough together. (For best results, complete cookies 1 at a time to prevent drying out.)
Place 2 inches apart onto ungreased cookie sheets. Curve 1 end to form handle of cane. Bake for 10 to 12 minutes or until set. Let stand 1 minute; remove from cookie sheets.
If dough is dry, stir in 1 teaspoon milk. If dough is too soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.