peppermint twists

Ingredients:
1 c. butter
1/2 c. white sugar
1/2 c. confectioner's sugar
1 egg
1 t. vanilla
1 t. peppermint extract
2 1/2 c. flour
1 t. salt
1/2 t. red food coloring
5 peppermint candy canes, crushed
additional candy canes, crushed, for sprinkling

Directions:
In large bowl, cream together the butter & both sugars.  Beat in egg and extracts.  Combine flour and salt, stir into creamed mixture until well blended. Cover dough and chill for at least an hour.

Preheat oven to 375 F.  Divide dough into halves.  Color one half with the red food coloring and combine with the 5 crushed candy canes.  Roll a small amount of each dough into long, thin logs.  Twist the logs together.  Cut into desired length.

Bake for 8-10 minutes.  Let cool completely.  Then dip half of each cookie into melted chocolate and sprinkle with crushed peppermint candy canes.  Let the chocolate harden.


Serves:24