3 1/2 c. sifted flour
1 tsp. salt
1 1/4 c. butter
1 c. sifted powdered sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. peppermint extract
8 drops red food coloring
1 egg, beaten, optional

Sift together flour and salt, set aside. Cream together butter and powdered sugar in bowl until light and fluffy. Add egg, vanilla and peppermint extract and beat well. Stir dry ingredients into creamed mixture and mix well.

Divide dough in half. Add red food coloring to one half of dough. Refrigerate dough for two hours. Shape a ball of red dough the size of a walnut into 1 (12 inch) rope by rolling on a floured surface. Repeat the process with a piece of white dough. Cut each in half. Twist 1 (6 inch) red and 1 (6 inch) white rope, and shape into candy cane.

Place cookies 2 inches apart on an ungreased baking sheet. Brush with a beaten egg, optional. Bake in a 350 degree oven for 10 to 12 minutes or until lightly browned. Remove from cookie sheet and cool on racks. 4 dozen approximately.