3 1/2 c. all-purpose flour
1 1/4 c. butter (2 1/2 sticks), softened
1 c. confectioners' sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
1/2 tsp. red food color
1/4 tsp. peppermint extract

1. Into large bowl, measure first 6 ingredient. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl.

2. Set aside half of dough. Into dough remaining in bowl, knead red food color and peppermint extract until blended.

3. Preheat oven to 375 degrees. On lightly floured surface with hands, roll 1 rounded teaspoonful plain dough into a 4-inch-long rope. Repeat, using 1 teaspoonful red dough. Place ropes side by side and gently twist together; pinch ends to seal. Curve one end to twisted ropes to form "handle" of candy cane. With pancake turner, place cookie on ungreased large cookie sheet. Repeat with remaining dough.

4. Bake cookies 10 minutes or until lightly browned. With pancake turner, remove cookies to wire racks to cool. Store cookies in tightly covered container to use up within 1 week. Makes about 4 1/2 dozen cookies.