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Instructions |
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In a large bowl, cream butter and sugar until
light and fluffy. Beat in egg and extracts.
Combine flour and salt; gradually add to the
creamed mixture and mix well.
Set aside half of the dough. Divide remaining
dough in half; add green food coloring to one
portion and red food coloring to the other. Wrap
dough separately in plastic wrap. Refrigerate for
1-2 hours or until easy to handle.
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Divide green and red dough into 24 portions each.
Divide plain dough into 48 portions. Roll each
into a 4-in. rope. Place each green rope next to a
white rope; press together gently and twist.
Repeat with red ropes and remaining white ropes.
Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set. Cool
for 2 minutes before carefully removing from pans
to wire racks to cool completely.
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In a microwave, melt white chips; stir until smooth.
Dip cookie ends into melted chips; allow excess to
drip off. Sprinkle with crushed candies and place on
waxed paper. Let stand until set. Store in an
airtight container.
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Originally Submitted
12/14/2011
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