Candy Cane Christmas Cookies
Contributed by Diane S.
Source: McCall's magazine Dec 1991

1 Basic Christmas Cookie Recipe Mix (below)
1 large egg
1 tsp vanilla extract
Red paste food color
1/2 c (2 1/2 oz) crushed peppermint candy
Red edible glitter

Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well. On work surface, divide each half dough into 20 equal pieces;
working with one piece at a time, roll dough into 8" rope. Place a plain
and red rope side by side; press together lightly and twist. Place twist
on prepared baking sheet; curve top to form cane. Repeat with remaining
dough. Bake cookies 10 to 12 min or until golden. Sprinkle with glitter;
transfer to wire rack to cool.

Basic Christmas Cookie Recipe Mix
2 c Unsifted all-purpose flour
1/4 c Sugar
1/4 t Salt
1/2 c Butter -- softened

In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture
will keep for up to 8 weeks). Bring to room temperature before using.
Recipe can be doubled or tripled.