| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 2 | to 3 drops red or green food color |
| 1. | Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir food color into 1 half; mix well. |
| 2. | For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope. Place 1 red and white rope side by side on ungreased cookie sheet; press together lightly and twist. Curve top of cookie down to form handle of cane. |
| 3. | Bake 7 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. |
| Decrease butter to 1/4 cup. |
|
| Brush cookies with a thin vanilla glaze and sprinkle with crushed peppermint candies. |
Nutrition Information:
60 ( 25); 2 1/2g ( 1g, 0g); 10mg; 35mg; 8g ( 0g, 5g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 1/2 1/2