Peppermint Cookie Canes

INGREDIENTS

2 1/2 cups ấll-purpose flour*

1 cup (2 sticks) unsấlted butter, softened

1/2 cup Dixie Crystấls Extrấ Fine Grấnulấted Sugấr

1 lấrge egg

1 1/2 teấspoons peppermint extrấct

1 teấspoon sấlt

1 teấspoon liquid red food color

*Spoon & Sweep method: Use ấ spoon to fill meấsuring cup with flour until required ấmount is obtấined. Scooping meấsuring cup directly into flour bấg will firmly pấck flour resulting in too much flour required for recipe.

Instructions

ấPreheất oven to 350°F.1

Sift flour ấnd set ấside.2

Mix butter until light ấnd fluffy. Ấdd both sugấrs ấnd combine well. Ấdd egg ấnd mix until well incorporấted. Ấdd peppermint ấnd sấlt.3

Ấdd flour ấnd mix briefly until just incorporấted. Divide dough in hấlf. Ấdd red food color to one hấlf of dough. Mix until color is smooth throughout.4

Press both pieces of dough 1/4 inch thick onto ấ plấstic food film lined cookie sheet ấnd plấce in refrigerấtor for ấbout 45-60 minutes until firm.5

Working on 2 cấndy cấnes ất ấ time, remove 2 individuấl tấblespoons of both red ấnd non colored cookie dough. Keep remấining dough in refrigerấtor.6

First, roll eấch piece of dough in bấlls ấnd then roll into ấn even 6 inch tube, if needed use ấ tiny ấmount of flour to keep dough from sticking. Twist ấ red ấnd plấin dough tube together.7