candy candy cane cookies

the original recipe calls for peppermint extract, but I don’t like peppermint (and I am the one baking), so I use strawberry extract instead.  you can also shape these as sticks if you can’t ever get your candy canes to look right (it takes some practice).

3 ½ cups all-purpose flour
1¼ cups (10 ounces) butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
½ teaspoon red food coloring or enough for desired color
¼ teaspoon strawberry (or peppermint) extract
red sugar, optional

1. preheat oven to 375°.
2. in a large mixing bowl, combine flour, butter, confectioners' sugar, vanilla, salt, and egg.  beat at low speed, scraping the bowl a few times until mixture is well blended.
3. 3. set aside half of the cookie dough.  into remaining dough in bowl, knead in red food coloring and strawberry extract until well blended.
4. on a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope.  repeat, using tinted dough, rolling the red rope in the red sugar if you want before twisting.  place the ropes side-by-side and gently twist together.  pinch ends lightly to seal.  move cookie to parchment lined baking.  repeat with remaining dough.
5. bake cookies at 375° for 10 minutes, or until lightly browned around edges.  remove to racks with a spatula; let cool.  store in tightly covered container for up to 1 week.  makes about 4 dozen candy cane cookies.