Candy Cane Cookies 2
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Ingredients:
Preheat oven to 375°F. In a large bowl, cream the butter and confectioners sugar until light and fluffy. Add the egg and peppermint and vanilla extracts and beat until well blended. Gradually add the flour and salt; mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour. Coat two baking sheets with nonstick baking spray. In a shallow bowl, combine the crushed candy canes and the white sugar; mix well. Shape the chilled dough into 1 inch balls and then roll each ball in the candy cane/sugar mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool. Yield: about 4 dozen cookies
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