Ingredients:
1 1/2 cup Powdered Sugar
1 1/4 cup Butter — softened
1 Egg
1 teaspoon Peppermint Extract
1 teaspoon Vanilla
2 3/4 cups All Purpose Flour
1/4 teaspoon Salt
1/3 cup Finely Crushed Red And White Peppermint Candy Or Candy Canes
1/4 teaspoon Red Food Coloring

Directions:

Heat oven to 350. In large mixer bowl combine powdered sugar, butter, egg, peppermint extract and vanilla. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour and salt. Beat until well mixed (1 to 2 minutes). Divide dough in half. Stir candy into half of dough. Beat food coloring into remaining half of dough.

For each candy cane, roll 1 teaspoonful of each dough to 4 inch rope. Place 2 ropes side by side; twist gently and roll dough together. (For best results complete cookies one at a time to prevent drying out.) Place 2 inches apart on cookie sheets. Curve one end to form handle of cane. Bake for 10-12 minutes or until set. Let stand 1 minute; remove from cookie sheet.

*Tip: If dough is dry, stir in 1 teaspoon milk. If dough is too soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.

This recipe for Candy Cane Twists serves/makes 4 dozen