1 c. real butter, softened
1 c. confectioners' sugar
1 egg
2 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 tsp. peppermint extract

YOU'LL NEED:

Lg. mixing bowl
Measuring cups
Measuring spoons
Mixing spoon
Sm. mixing bowl
Plastic wrap
Bread board
Cookie sheets
Potholder
Pancake turner
Cooling racks

Mix together butter, confectioners' sugar, and egg in a large bowl. Blend in the flour and salt. Divide dough in half, placing half in a small mixing bowl. Blend food coloring and peppermint extract into the half in the bowl. Cover both halves with plastic wrap and chill for 1 hour. Heat oven to 375 degrees.

Take 1 teaspoon of red dough and shape into a 4 inch long rope. Take 1 teaspoon of white dough and shape into a 4 inch long rope. (For smooth, even ropes, roll them back and forth on a lightly floured board.) Place the ropes side by side; press together lightly and twist. Complete the cookies one at a time. Place 2 inches apart on an ungreased cookie sheet. Curve the top of the cookie down to form the handle of the cane. Bake about 9 to 11 minutes or until set and very lightly browned. Carefully remove the cookies to a cooling rack with a pancake turner. Makes 4 dozen.

Just Between Us: An old Christmas tradition is to use homemade goodies to decorate the tree. Try tying these cookies to your Christmas tree branches with ribbon for a festive touch...and an extra treat to hand to your friends as they come or go.