Candy Cane Cookies

1 Cup Butter
1 Cup Sifted Powdered Sugar
1 Egg
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
dash salt
2 1/2 Cups Andrea's Gluten Free Superfine Flour Blend
1/2 - 1 teaspoon Red Food Coloring

Peppermint Glaze - below (optional)
Crushed Candy Canes or Peppermints (optional)

DIRECTIONS:
In large mixing bowl, cream butter until softened.

Add Powdered Sugar and beat until fluffy.

Add egg, vanilla, peppermint extract, and salt. Beat well.

Add Flour Blend and beat until well mixed.

Divide dough in half and leave half in mixing bowl. 
Add Red Food Coloring, adjusting to desired color.

Cover each half and chill if needed to handle.
I found that I did not need to chill to handle the dough.

TO FORM CANDY CANE COOKIES:
Shape a teaspoon of each color into a 4" rope by rolling gently on the table. 
Place ropes side by side and roll ropes together from one end along the table to twist.
Pinch ends to seal and shape into a cane.
Place on ungreased Cookie sheet. Cookies will not get much larger.
Large / Thick Candy Canes become brittle, so I recommend keeping them somewhat small as shown.

Bake at 375 for 8 - 10 minutes. Remove from oven and gently move to cooling rack.

Brush with glaze if desired and sprinkle with crushed candy if desired.

PEPPERMINT GLAZE:
1 cup Powdered Sugar
1/4 teaspoon Peppermint Extract
Approx 4-5 teaspoons water
Mix well until brushing consistency.