Candy Cane Butter Cookies

1. 1

   In a bowl, cream butter, sugar, egg yolk, extracts and salt until light and fluffy. Gradually add flour. Remove half of dough from bowl. Add food coloring to remaining half; mix well. Wrap doughs separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.

2. 2

   Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place ropes side by side; press together gently and twist. Place 2 in. apart on lightly greased

3. 3

   . Curve one end to form a cane. Refrigerate for 5 minutes or until firm.

4. 4

   Bake at 350u00b0 for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely.

* Per serving · 4 servings · Values may vary.

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