Busters Recipes

Candy Cane Cookies

2 tablespoons crushed peppermint candies
2 tablespoons sugar
Chocolate-Nut Fingers -- (see recipe)
1 teaspoon peppermint extract
1/2 teaspoon red food color

Heat oven to 375º. Mix candies and sugar; reserve. Prepare dough for
Chocolate-Nut Fingers-except substitute peppermint extract for the
almond extract. Divide dough in half. Tint one half with food color. For
each cookie, shape 1 teaspoon dough from each half into 4-inch rope side
by side; press together lightly and twist. Place on ungreased cookie
sheet, and curve one end of cookie to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately
sprinkle reserved sugar mixture over cookies. Remove from cookie sheet.
Cool on wire rack.