Candy Cane Cookies

from Sandra Lee

1 Sugar Cookie Mix (Betty Crocker)
½ Stick butter (melt for 20 sec. in microwave)
1 egg
1/3 cup soft cream cheese
½ cup flour
Red Food Coloring
½ teaspoon peppermint extract

Combine first 5 ingredients in large mixing bowl until well blended. Split dough in half and place in separate bowls. Add almost a whole container of red food coloring to one half of dough and mix very well so the dye is spread throughout. Add the peppermint extract to the other half of the dough and mix well. For each cookie you will need about a 1-inch ball of peppermint dough and a 1-inch ball of red dough rolled into ¼-inch wide ropes about 4 inches long. Twist together and shape into a candy cane. Bake at 325ºF for 12 minutes.