Candy Cane Cookies
|Butter/Margarine||3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Red cinnamon candies||2 Tablespoon, chopped in blender|
|Red food color||8 Drop|
1. In large bowl, with electric mixer at medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla until well blended. At low speed, gradually add 2 cups flour until mixture begins to form a dough. Stir or knead in enough remaining flour to make a smooth, not sticky, ball.
2. Cut ball in half; wrap and refrigerate one half. Knead or work cinnamon candies and food color into remaining half of dough. Mix until well blended; wrap and refrigerate at least 30 minutes.
3. Preheat oven to 350°F. On lightly floured pastry cloth or board, with palms of hands, roll a rounded teaspoonful of the red dough into a 7-inch rope. Repeat with a rounded teaspoonful of the plain dough. Place the two ropes side by side; twist together; curve one end to form cane handle. Place on ungreased cookie sheet. Repeat with remaining dough. Sprinkle canes with red glitter.
4. Bake 12 to 15 minutes. Cool on wire rack. Store in airtight container.