Candy Cane Cookies

2 1/4 C. flour
1/2 tsp. baking powder
1/2 C. unsalted butter, room temperature
2/3 C. sugar
1 large egg
1 teaspoon peppermint extract
1/2 tsp. red liquid food coloring
1/2 tsp. green liquid food coloring

In a bowl, whisk the flour with the baking powder. In another bowl, beat the butter and sugar until creamy. Add the egg and peppermint extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Remove half of the dough from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes. Repeat with other half and green food coloring. Take a piece of red dough and a piece of green dough. Separately, roll each color on a lightly floured surface, into a long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral. Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches apart. Shape each cookie into a cane shape by bending one end into a hook shape. Preheat oven to 350 degrees. Bake cookies for about 8 - 10 minutes or until set and the edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about a week. Yield: 2 dozen cookies.