Ingredients Jump to Instructions ↓

  1. 2 sticks (1 cup) unsalted butter, softened

  2. 2/3 cup sugar

  3. 1 large egg

  4. 1/2 tsp peppermint extract

  5. 21/4 cups all-purpose flour

  6. Red, white cookiedecorating icings

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat butter and sugar with mixeruntil pale and fluffy, about 3 minutes. Beat in egg andpeppermint extract. On low speed, beat in flour untilblended. Divide dough into 4 equal logs; wrap andrefrigerate at least 1 hour or until firm.

  2. Heat oven to 400ºF. Roll each log into1⁄2-in.-wide ropes. Cut into 4-in. strips;

  3. bend into 3-in. cane shapes andplace 11⁄2 in. apart on ungreasedbaking sheet(s).

  4. Bake 8 to 10 minutes until edgesare light golden. Remove cookies towire rack to cool completely. Decoratewith icing as shown.


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