Peppermint Canes

1. 1

   In large bowl, beat butter, margarine and sugar with electric mixer until pale and fluffy.

2. 2

   Beat in egg and peppermint extract. Stir in flour until blended.

3. 3

   If dough is too soft to hold shape, chill 15 to 30 minutes.

4. 4

   Using a pastry bag fitted with plain #4 tube, pipe dough in 4-inch cane shapes, 1 inch apart, onto ungreased cookie sheet.

5. 5

   Bake at 400u00b0 for 8 to 10 minutes, until edges are light golden.

6. 6

   Remove to rack to cool.

7. 7

   Decorate with icing.

8. 8

   Store airtight.

* Per serving · 4 servings · Values may vary.

No additional tips available.