|Butter||6 Ounce, softened (1 1/2 Stick)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Flour||2 1⁄4 Cup (36 tbs)|
|Unsweetened chocolate square||1 Ounce, melted (1 Square)|
|Powdered sugar||2 Tablespoon|
1. Preheat oven to 350°F. In a large bowl, beat butter and sugar with an electric mixer on medium speed untillight and flurry. Add egg and vanilla and beat until smooth. Beat in flour and salt until dough is smooth, scraping down side of bowl frequently with a rubber spatula.
2. Divide dough in half. Stir melted chocolate and powdered sugar into one half until color is even. Divide doughs in half again. Set aside half of each color dough, covered with plastic wrap. From remaining doughs make fifteen 6-inch ropes of each color, using about 1 heaping measuring teaspoon dough for each.
3. Place pairs of dough ropes side by side, using one light and one dark for each. Twist ropes together and place 2 inches apart on lightly greased cookie sheets, curving one end to resemble a candy cane. Repeat with remaining dough.
4. Bake candy canes 8 to 10 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.