Cinnamon Candy Cane Cookies

Cinnamon Candy Cane Cookies

1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
3/4 tsp salt
1/2 cup red-hot candies, crushed
1/2 tsp ground cinnamon
Red food coloring, optional
2 tbsp coarse sugar

In a large bowl, cream the butter and the confectioners' sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and the salt. Gradually add to the creamed mixture. Mix well. Divide the dough in half. Mix the red-hots and the cinnamon into one-half of the dough. Tint with the food coloring if desired. Shape 1 1/2 tsp of the plain dough into a 4 1/2 inch rope. Shape 1 1/2 tsp of the red dough into a 4 1/2 inch rope. On an ungreased cookie sheet, place the ropes side by side. Press together lightly and twist. Curve the top of the cookie down to form the handle of the candy cane. Repeat with the remaining plain and red dough. Place 2 inches apart on the baking sheets. Sprinkle with coarse sugar. Bake at 375 F for 7-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container.
Makes 4 dozen cookies