Candy Cane Cookies
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Peppermint extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
|Red food coloring||1 Teaspoon|
In bowl cream together butter or margarine and sugar.
Beat in egg, vanilla, and peppermint extract.
Stir together flour, salt, and baking powder.
Stir into creamed mixture.
Divide dough in half.
Stir coconut into one portion; blend food coloring into the second portion.
Cover each one and chill for 30 minutes.
Divide each dough into 30 balls; keep half of each dough chillled till ready to use.
Roll each ball into a 5-inch rope.
For each cookie, pinch together one end of a red rope and one end of a white rope; twist ropes together.
Pinch together remaining ends.
Place on an ungreased cookie sheet.
Curve to form a cane.
Repeat with remaining balls.
Bake in a 375°F oven for about 10 minutes.
Transfer to a wire rack.