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Candy-Cane Cookies | |
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Directions In a large mixing bowl with electric mixer beat together butter and sugar until blended. Beat in egg until fluffy. Reduce to low speed, gradually fold in flour just until blended. Divide the dough in half. In a small bowl, mix finely chopped coconut and vanilla; dip one-half dough in coconut until coated, set aside. In a small bowl, mix in peppermint extract and red food coloring; dip remaining half. Chill for 1 hour, or until firm. Preheat oven to 350 degrees. Working with a small amount of each half dough at a time, roll into 1/4" ropes. Cut into 3" lengths and twist together. Bend over the top part to make a candy cane shape. Place 1" apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until just golden on the bottom. Servings: 24
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