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
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1 tsp. baking powder
1/2 tsp. salt
1 cup rolled oats (quick or old- fashioned, uncooked)
1/2 tsp. red food coloring
vvv
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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.
