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Candy Cane Cookies

1 Cup (2 Sticks) Butter, softened
1 Cup Confectioners' Sugar
1 Egg
1/2 teas. Watkins Peppermint Extract
1/2 teas. Watkins Vanilla, Double Strength
2 1/2 Cups All-Purpose Flour
1/4 teas. Freshly Ground Watkins Sea Salt
1 Cup Finely Crushed Candy Canes
3 Tbsp. Granulated Sugar

Preheat the oven to 375 degrees F. In a large bowl, with an electric beater on medium speed, cream the butter and confectioners' sugar until light and fluffy. Add the egg and the peppermint and Watkins Vanilla and beat until well blended. Gradually add the flour and Salt, mix well. Cover the bowl tightly with plastic wrap and chill for 1 hour. Coat two baking sheets with Watkins Cooking Spray. In a shallow bowl, combine the crushed candy canes and the granulated sugar, mix well. Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture, place on the baking sheets and bake for 10 to 12 minutes, or until browned. Immediately remove from the baking sheets and place on wire racks to cool. Yields 4 dozen cookies.

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