Recipe: Candy Cane Twists (using refrigerated cookie dough)

CANDY CANE TWISTS



1 (18 oz.) pkg. refrigerated sugar cookie dough
1/2 cup flour
1/2 teaspoon peppermint extract
Red food coloring

Preheat oven to 375 degrees F.

Cut roll of cookie dough in half. Place each half in a large mixing bowl.

In one bowl add 1/4 cup flour and peppermint extract. Mix well.

In the second bowl add 1/4 cup flour and enough food coloring to make the dough red. Mix well.

Shape both white and red dough into ropes 8-inches long and about 1/4-inch in diameter. To shape Candy Canes, place one rope of red dough and white dough next to each other on an ungreased baking sheet. Gently twist them together and shape into a candy cane.

Bake in a preheated oven for 8 to 10 minutes until very lightly browned around the edges.

Gently remove from baking sheet and cool on racks.

Makes about 24 candy canes
Source: Semi-Homemade Desserts by Sandra Lee