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Cookie Canes

2/3 cup butter
1 cup sugar
1 egg
1/4 tsp. vanilla
1/4 tsp. peppermint extract
1-1/4 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup rolled oats (quick or old- fashioned, uncooked)
1/2 tsp. red food coloring
vvv

Beat butter and sugar together until creamy. Blend in egg, vanilla, and peppermint extract. Sift together flour, baking powder, and salt. Add to creamed mixture; blend well. Stir in oats. Divide dough in half. To one half, add red food coloring. Roll out red dough between two sheets of waxed paper to form a 13x6-in. rectangle about 1/4-in. thick. Repeat with white dough. Refrigerate both doughs in waxed paper several hours or overnight. Place white dough on top of red dough, removing waxed paper. Cut the 13-in. side into 1/4-in. slices. Place each slice on ungreased cookie sheet, cut side down. Twist and shape top of each slice to resemble candy cane. Bake in preheated moderate oven (350 degrees F.) 10–12 min. Makes about 4 dozen.

 


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