Candy Cane Cookies
3/4 cup margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
2 cups flour
1/2 teaspoon baking powder
1/3 cup flaked coconut
1 teaspoon red food coloring
1/2 teaspoon salt
Cream margarine and sugar; beat in egg, vanilla and extract. Stir flour with salt and baking powder; stir into creamed mixture. Divide dough in half. Stir coconut into one portion; blend food coloring into remaining dough. Cover; chill dough for 30 minutes. Divide each dough into 30 balls; keep half of each dough chilled till ready to use. With hands, roll each ball to a 5-inch rope. For each cane: pinch together one end of a red rope and one end of a white rope; twist ropes together. Pinch together remaining ends. Place on ungreased cookie sheet; curve to form cane. Repeat for remaining balls. Bake at 375 degrees about 10 minutes. Makes 30 candy cane cookies.
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