Lunch: Peppermint Canes

Recipe by Woman's Day Kitchen This classic never fails to appease sweet tooths, made simply with butter, sugar, flour, an egg and a dash of peppermint extract, and decorated with cheerful red and white stripes.

Ingredients

2 stick unsalted butter
.67 c. sugar
1 large egg
1/2 tsp. peppermint extract
2 1/4 c. all-purpose flour
Red, white cookiedecorating icings

Instructions

In a large bowl, beat butter and sugar with mixer until pale and fluffy, about 3 minutes. Beat in egg and peppermint extract. On low speed, beat in flour until blended. Divide dough into 4 equal logs; wrap and refrigerate at least 1 hour or until firm.
Heat oven to 400 ºF. Roll each log into 1 ⁄2-in.-wide ropes. Cut into 4-in. strips; bend into 3-in. cane shapes and place 1 1 ⁄2 in. apart on ungreased baking sheet(s).
Bake 8 to 10 minutes until edges are light golden. Remove cookies to wire rack to cool completely. Decorate with icing as shown.

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