Candy Cane Cookies

[Ingredients]

• 2/3 cups butter, room temperature

• 3/4 cup sugar

• 1 egg

• 1 tbsp milk

• 2 cups flour

• 1 tsp baking powder

• 1 tbsp peppermint extract

• Pinch of salt

• Red food coloring

[Steps]

1. Mix the dry ingredients: flour, baking powder, and salt. Set aside for now.

2. In a separate bowl, cream the butter and sugar together. Add the egg. Then mix in the milk and peppermint extract.

3. Add the dry ingredients and mix until a dough comes together. Split the dough in half. Wrap one half on plastic wrap and refrigerate.

4. Add red food coloring to the other half of the dough and mix until the coloring is evenly distributed.

5. Wrap the red dough in plastic wrap and refrigerate. The dough should be chilled for about 3 hours.

6. Preheat the oven to 375°F. To shape the cookies, first divide the two doughs into 50 pieces each. Take one red piece of dough and one white piece of dough. Roll both dough pieces into 5 inch snakes. Twist the two snakes together. Pinch the two ends of the twist.

7. Roll the whole twist a bit against the table so the two dough snakes stick better together. Then place the twist on a parchment lined baking sheet.

8. Hook down the top of the twist to form a candy cane shape. Repeat with the rest of the dough.

9. Bake the cookies for 8-10 minutes, or until the bottoms begin browning. Leave on the baking sheet a few minutes, then move to a wire rack to finish cooling.

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