We always had plates of Christmas cookies around the house during the holidays which my Mom baked during the weeks before so, of course I had to call her to get recipes for some of my favorites to bake this year. These candy cane cookies were one of the recipes I asked for but she couldn't find it. I remember them being similar to a sugar cookie but with peppermint flavor so I figured I could probably figure something out on my own.

I used the basic sugar cookies recipe from the Better Homes & Garden Cookbook adding peppermint flavor & then splitting the dough to make the two colors. These came out exactly as I remembered so my guess of using sugar cookie dough was right on. I'll admit they are a little tedious to make but they look so cute on a cookie tray. If you've got kids get them to help you roll out the dough "snakes." 

Candy Cane Cookies

Preheat the oven to 375 F. Cut a little of eat color of dough off to work with & return the rest to the fridge. Roll each color of the dough out into "snakes" about 1/4-inch thick. Cut them into 5-inch lengths. Place a piece of red next to a piece of white dough & twist them together.

Then turn the twists into a cane shape.

Place the cookies on an ungreased baking sheet & bake for 10 minutes until the bottoms begin to brown. Carefully move the cookies to a rack to cool, I find this is easier if they sit on the cookie sheet for a few minutes.