Candy Cane Swirl Cookies

Ingredients

2 3/4 cups flour

1/4 teaspoon salt

1 1/4 cups sugar

1 cup (2 sticks) butter, softened

1 egg

1 teaspoon McCormick® All Natural Pure Vanilla Extract

1/4 teaspoon McCormick® Pure Peppermint Extract

3/4 teaspoon McCormick® Red Food Color

1/3 cup McCormick® Candy Cane Finishing Sugar

INSTRUCTIONS

1 Mix flour and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg; mix well. Gradually stir in flour mixture on low speed until well mixed. Divide dough in half. Add vanilla to one half; mix well. Add peppermint extract and food color to second half; mix until dough is evenly tinted.

2 Roll out vanilla dough between wax paper to 15x9-inch rectangle. Repeat with peppermint dough. Peel off the top wax paper from each dough rectangle. With the bottom wax paper still in place, carefully invert vanilla dough onto peppermint dough. Gently press layers together. Peel off the top wax paper. Using the bottom wax paper as a guide, roll dough tightly from the long side into a log. Wrap in plastic wrap. Refrigerate 2 hours or overnight until firm.

3 Preheat oven to 375°F. Cut dough log into 3 equal pieces. Place Candy Cane Sugar on shallow plate. Roll dough logs in sugar, pressing gently to coat dough. Slice each log into 1/4- to 1/2-inch-thick slices. Place 2 inches apart on greased baking sheets.

4 Bake 10 to 12 minutes or until cookies are set. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.