way to cook:
s1. Cream butter and powdered sugar until light and fluffy.
2. Beat in egg and vanilla until smooth.
3. Mix in flour and salt until dough forms.
4. Divide dough in half. Leave one half plain; tint the other half red.
5. Chill both doughs for 30–40 minutes.
6. Roll small portions of each dough into thin ropes (same length).
7. Gently twist one red and one plain rope together.
8. Shape into candy cane curves or rings.
9. Roll lightly in sugar if desired.
10. Bake at 350°F (175°C) for 10–12 minutes, just until bottoms are set.
11. Cool on tray for 5 minutes, then transfer to rack.
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