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PREPARATION:Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times. Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended. Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough. Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies.
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