Candy Canes

Marcia West

2 sticks, 1 cup butter, room temperature

3/8 teaspoon peppermint extract

1 cup sugar

3 cups flour

2 eggs

1/2 teaspoon baking soda

1 teaspoon vanilla

10 drops red food coloring

In a large bowl, beat butter with electric mixer until creamy, 1 minute.  Gradually add sugar and beat until smooth.  Beat in eggs, one at a time, then vanilla and peppermint.  Combine flour and baking soda.  Add gradually to egg-butter mixture, beating until smooth.  Add a few tablespoons flour if dough is sticky.  Cover and refrigerate at least one hour.  Remove dough from refrigerator and knead 4 to 5 times to soften.  Preheat oven to 375f and grease baking sheet.  Divide dough in half.  Add red food coloring to one portion and mix well.  Adjust amount of coloring to the shade of red desired.  (If desired, add green food coloring to other portion of dough.)  Break off small pieces of red dough and roll into 5 inch lengths, about as thick as a pencil.  Repeat with uncolored dough (or green).  If dough is too sticky, add flour one tablespoon at a time.  Starting at one end, around a strand of uncolored dough, continuing to twist until you reach the end.  Pinch ends together and bend the twisted strands into a cane shape.  Carefully place on baking sheet about one inch apart.  Bake for 8 to 10 minutes or until bottoms start to brown.  Remove to a wire rack.  Cool about 15 minutes.  Makes 2 dozen cookies.