Candy Cane Butter Cookies

Prep time:  45 minutes plus chilling
Makes 3 dozen

1 cup butter, softened
2/3 cup sugar
1/4 tsp. salt
1 large egg yolk
2 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp. red paste food coloring  (gives the most vibrant color  Liquid also works (just add a few drops), the color will be fainter.

1.  In a large bowl, cream butter, sugar and salt until light and fluffy.  Beat in egg yolk and vanilla; gradually beat in flour.  Divide dough in half; mix food coloring into one half.  Roll each dough into a 6 inch square.  Wrap each in plastic wrap; refrigerate 1 hour or overnight.

2.  Preheat oven to 350 degrees. Cut each dough into 36 squares.  Roll one piece plain dough into a 6 inch rope. Place ropes side by side.  Lift left rope over the right; repeat to form a twist.  Repeat with remaining dough.  Place 1 inch apart on parchment paper-lined baking sheets, curving top of each twist to form hook of cane.

3.  Bake 7-9 minutes or until set. Cool on pans 3 minutes.  Remove to wire racks to cool.

Per Cookie  90 cal., 5 g fat, 10 mg chol., 57 mg sodium, 10 g car., trace fiber, 1 g pro.

Taste of Home December 2014 pg. 20