In large bowl, stir cookie mix, butter and egg until soft dough forms. Divide
dough in half. Stir food color into 1 half; mix well.
For each candy cane, shape 1 teaspoon dough from each half into 4-inch rope.
Place 1 red and white rope side by side on ungreased cookie sheet; press together
lightly and twist. Curve top of cookie down to form handle of cane.
Bake 7 to 8 minutes or until set.
Cool 1 minute; remove from cookie sheet to wire rack.
Yield: 4 dozen cookies
High Altitude (3500-6500 ft): Decrease butter to 1/4 cup.
Special Touch: Brush cookies with a thin vanilla
glaze and sprinkle with crushed peppermint candies.
Nutrition Information: 1 Serving: Calories 60 (Calories from Fat 25); Total
Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total
Carbohydrate 8g (Dietary Fiber 0g, Sugars 5g); Protein 0g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%