Candy Cane Cookies

2 1/2 cups all purpose flour

1/2 tsp salt

1 cup butter, softened

1 cup confectioners' sugar

1 egg

1 tsp. peppermint extract

1 tsp. vanilla

red food coloring

Preheat oven to 350. 

Blend flour and salt in a small bowl.

In a large bowl, beat butter & sugar until light and fluffy.

Beat in egg and extracts well, then stir in flour and salt.

Divide dough in half and color one half w/ 8 drops red food coloring;

refrigerate, wrapped in plastic, for 2 hours.

Working w/ 1 tsp. of dough at a time, 

form 5-inch-long, pencil-thin cylinders of each color.

Twist one cylinder of each color together to look like a candy cane.

Bake 12 to 15 minutes.

Cool on racks.

Yield: About 4 dozen