I have been making these yummy cookies nearly every Christmas since 1999, when I found the recipe in Woman's Day magazine. They are eye-catching, tasty, and inexpensive. This year, I'm bringing them to the cookie swap!
1 c. butter, softened
1 c. sugar
½ t. vanilla
2 large eggs
2 ¾ c. flour
¼ t. salt
2 tsp. mint extract
24 drops red food color
In mixer, beat butter, sugar, and vanilla until fluffy. Beat in eggs, one at a time. On low speed, gradually add flour and salt; beat just until blended. Divide dough in half. Shape one half into a 6” disk; wrap and refrigerate.
Stir mint extract and red food coloring into other half. Divide dough in half and shape each portion into a 5” disk; wrap and refrigerate one hour until firm.
Heat oven to 350.
Cut uncolored dough in 12 equal wedges. Cut each tinted disk into 6 equal wedges. On a lightly floured surface, roll one plain wedge and 1 tinted wedge in to 15” long ropes (keep rest of dough refrigerated as you work). Place side by side. Cut crosswise in quarters. Holding ends, twist each section together. Handle gently. Place 1” apart on cookie sheet. Repeat. Bake 11-13 mins. until edges are lightly browned. Remove to wire racks to cool.
1 ½ c. powdered sugar
1 ½ T. water
2-3 candy canes, crushed (place in sturdy plastic bag and tap with heavy rolling pin or saucepan)
Mix powdered sugar and water until smooth, adding more water if needed for a glue-like consistency. Dip ½” of both ends of cookie in glaze, then in the crushed candy canes. Place on wax paper to dry.
Store airtight at cool room temp. up to 1 week.