Candy Cane Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Red food coloring
Crushed peppermint candy

Preheat oven to 350 degrees F.

Blend flour and salt in a small bowl. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg and extracts well, then stir in flour and salt. Divide dough in half and color one half with 8 drops red food coloring; refrigerate, wrapped in plastic, for 2 hours.

Working with 1 teaspoon of dough at a time, form 5-inch long, pencil-thin cylinders of each color. Twist one cylinder of each color together to look like a candy cane. Sprinkle with crushed peppermint candy, if desired. Bake 12 to 15 minutes. Cool on racks and store in covered tins.

Makes about 4 dozen candy canes.