These peppermint cookie canes could be hung on the Christmas tree for ornaments.

1 c. butter
1 c. powdered sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. peppermint extract
1/4 tsp. salt
2 1/2 c. flour
1/2 tsp. red food coloring
Peppermint glaze (optional)

In a large mixing bowl, beat butter until softened. Add powdered sugar and beat until fluffy. Add egg, vanilla, peppermint extract and salt. Beat well. Add flour and beat until well mixed. Divide dough in half. Stir food coloring into one half. Cover each half and chill about 30 minutes or until easy to handle.

For each cookie, on a lightly floured surface shape a teaspoonful of plain dough into a 4-inch rope. Repeat with a teaspoonful of red dough. Place ropes side by side and twist together. Pinch ends to seal. Form twisted ropes into a cane. Place canes 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until done. Remove and cool. If desired brush with peppermint glaze. Makes 48.

PEPPERMINT GLAZE:

1 c. powdered sugar, sifted
1/4 tsp. peppermint extract
Water (4 to 5 tsp.) to make brushing consistency

Stir together 1 cup sifted powdered sugar, 1/4 teaspoon peppermint extract and enough water to make of brushing consistency.