Candy Cane Twists(Sugar Cookies)

I know I have said this more than once but I LOVE Christmas. I was totally in the holiday cheer and baking spirit this weekend so I made these Candy Cane Twists. They turned out so cute and could also be used as ornaments! FYI: Don't try them with healthy butter spread(smart balance and etc). I tried to make a healthy version and my husband absolutely hated them. If you want to check out more great cookies to bake in this season go to this lovely blog  and this lovely blog for more great recipes. I am linking up with the cookie exchange!

 

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract

• 1/2 cup butter, slightly softened
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1/2 teaspoon red food coloring
• 1/2 teaspoon green food coloring

Instructions

1. Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar.
2. Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well.
3. Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed.
4. Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, then knead the coloring into the dough. Flatten each third into a K-inch-thick rectangle, cover it in plastic wrap, and refrigerate until firm, about 30 minutes.
5. Heat the oven to 375°. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough.
6. Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes, then transfer the cookies to the rack to continue cooling.