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| Candy Cane Cookies by Chris Carson |
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| 2 cups butter, softened 1 cup sugar 2 large eggs 2 teaspoons vanilla 1/2 teaspoon salt 4 cups flour Red food coloring |
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| Beat all ingredients together except flour
and food coloring. Add flour, one cup at a time. Separate dough in half and add
red food coloring to one half of the dough. Refrigerate dough, tightly wrapped
and divided into two sections, for at least one hour. Take small (a bit bigger than a tablespoon) chunks of each color of dough. Using hands and table, roll out into a "snake". Twist the "snakes" together, intertwining them and form into the shape of a candy cane on the ungreased cookie sheet. Bake at 325 degrees F for 10-12 minutes or until edges just barely start to brown. |
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