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Candy Cane Twists

1 1/2 cups powdered sugar
1 1/4 cups butter, softened
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla
2 3/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup finely crushed red and white peppermint candy or candy canes
1/4 teaspoon red food coloring

Heat oven to 350. In large mixer bowl combine powdered sugar,
butter, egg, peppermint extract and vanilla. Beat at medium speed,
scraping bowl often, until creamy (2 to 3 minutes). Reduce speed
to low; add flour and salt. Beat until well mixed (1 to 2 minutes).

Divide dough in half. Stir candy into half of dough. Beat food
coloring into remaining half of dough.

For each candy cane, roll 1 teaspoonful of each dough to 4 inch
rope. Place 2 ropes side by side; twist gently and roll dough
together. (For best results complete cookies one at a time to
prevent drying out.)

Place 2 inches apart on cookie sheets. Curve one end to form handle
of cane. Bake for 10-12 minutes or until set. Let stand 1 minute;
remove from cookie sheet.

Note: If dough is dry, stir in 1 teaspoon milk. If dough is too
soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.


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