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-1 cup sifted powdered sugar
-1 egg
-1/2 teaspoon peppermint extract or 4-6 drops oil of cinnamon
-2 1/2 cups flour
-1/4 teaspoon red food coloring
In mixing bowl, beat butter, 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl often. Beat in egg and peppermint extract or cinnamon oil. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide in half.
Knead food coloring into half of the dough. Leave remaining dough plain. Cover and chill for 30 minutes or until easy to handle.
To make canes, on a lightly floured surface, shape a 3/4-inch ball of the plain cookie dough into a 5-inch rope. Repeat with a 3/4-inch ball of red cookie dough. Place the ropes side by side and twist together. Pinch ends to seal. Form into a cane shape. Place 2 inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 8-10 minutes or until edges are lightly browned. Cool on wire rack. Sprinkle crushed candy canes and sugar (optional) on cookies right after baking. Makes 36 cookies.
