Candy Cane Snickerdoodles

Red and white dough is twisted to form candy canes, and then dusted with cinnamon and sugar for a dazzling presentation.

Ingredients:

• 2 teaspoons ground cinnamon
• 1 1/2 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups flour
• 3/4 cup cocoa
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• Red food coloring

Directions:

Preheat oven to 400 degrees. Combine sugar, butter, vanilla and eggs; mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt; blend well. Take half of mixture and place in separate bowl. Add 5 drops of red food coloring into one bowl and mix well. Shape 1 teaspoon dough from each half into a 4 inch rope. Place red and white ropes side by side; press together lightly and twist. Curve top of cookie down to form handle of candy cane. Combine 2 tablespoons sugar with 2 teaspoons ground cinnamon. Carefully dip candy canes into cinnamon mixture and cover with cinnamon. Place cookies on ungreased cookie sheet and bake 8-10 minutes or until set. Remove from cookie sheet immediately after removing from the oven. Place on cooling rack.

Number of Servings: 2-4 dozen

Notes from the Cook: You can alter the size of candy canes by using more or less dough. They're also amazingly good if you dip in Christmas sprinkles.