Candy Cane Cookies

I love candy cane cookies. However, these are a little different. I used the Betty Crocker sugar cookie powdered mix and they were so good and stayed soft. I did NOT used the peppermint extract because I thought the crushed candy canes on top were good enough, but you could use it; just be careful how much.

• 1 package powdered sugar cookie mix
• 1/3 cup butter, softened
• 1 large egg
• 1-3 Tbsp. flour
• 1/2-1 tsp. peppermint extract (optional)
• 4-5 drops red food coloring
• 4-5 crushed candy canes
• 
  
• Preheat oven to 375 degrees F. Dump cookie mix into a large mixing bowl. Add softened butter, egg and one tablespoon of flour. Using an electric mixer or your hands, mix until it forms a soft dough. Divide dough in half. Add peppermint extract to one half (if you want it). Knead it into the dough until well-incorporated. Add a tablespoon of flour if dough is too sticky. Add red food coloring to the other half. Start with a few drops of food coloring, and add more until you get a deep pink color (or a red color, if you prefer). Add a tablespoon or two of additional flour if the dough is too sticky. Pinch off one teaspoon of pink dough. Roll between your palms to form a rope, about 3 to 4 inches long. Repeat with one teaspoon of the white dough. Place the ropes side-by-side and twist into a candy cane shape, pinching at the ends to seal. Place on an ungreased cookie sheet. Repeat with remaining dough. Bake 7 minutes until cookies are lightly browned around the edges. When they are in the oven, they don't look quite done, but be careful to not overbake. 7 minutes was just right for me. Immediately after taking out of oven, sprinkle with crushed candy cane and let cool.