Learn how to make these delicious Peppermint Stick Cookies. They are delicately flavored with peppermint, dipped into white chocolate and then into crushed candy canes. Quite quick to make once you get into the groove of rolling and twisting!

A few notes:
-Use less food coloring than I did for a more pastel look to the cookies. I think they would look better if they were.
-To save time, you can roll the white and colored dough together and then twist them instead of individually rolling them before twisting.
-Use can use peppermint candy or crushed candy canes for the ends. When you crush them, use a hammer, not a wood rolling pin as it will gouge you rolling pin up.
-Lastly, instead of dipping the white chocolate ends into the candy, lay them onto waxed paper and then sprinkle the candy onto them. Otherwise you will have a bowl full of candy/chocolate clumps.

What you’ll need (I halved this for the video):
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
2 tsp peppermint extract
2-3/4 cups all-purpose flour
1/2 tsp salt
red and green food coloring
almond bark or white chocolate chips
peppermint candies or candy canes, crushed

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and peppermint extract. 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 waxed paper. Refrigerate for 1-2 hours or until easy to handle.
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 1 in. apart on ungreased baking sheets. Place into freezer for 10 minutes before baking to prevent spreading.
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.
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. Makes 48 cookies.

Original recipe found here: http://www.tasteofhome.com/Recipes/Peppermint-Stick-Cookies