Candy Cane Cookies

Directions

1. Whisk flour and salt together in a small bowl.

2. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Beat in vanilla and egg. Add about one-third of flour and mix on low speed. Gradually add remaining flour, mixing just until blended. Remove half of dough and cover with  plastic wrap. Add crushed candy, extract, and food coloring to dough remaining in bowl and beat on low speed until well blended. Cover dough with plastic wrap as well and refrigerate both until firm enough to roll out, at least 2 hours or overnight.

2. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

3. Separately roll ½ teaspoon of dough of each color on a lightly floured surface into a ¼ - inch-wide, 5-inch-long rope. Twist them together, place 2 inches apart on cookie sheets, and shape into a small candy cane by curving about a quarter of the length of twisted rope into a hook shape.

4. Bake until just beginning to turn light golden brown around edges, about 12 minutes. Place pan on rack to cool.
 
Good cookie tip: To crush candy canes, pulverize in food processor or, alternatively, place unwrapped candy canes or drops in a zipper-lock plastic bag and a roll a rolling pin back and forth over bag until candies are finely and evenly crushed.

Credit: © A Baker’s Field Guide to Christmas Cookies by Dede Wilson, 2011, Harvard Common Press, $16.95.