Cane-shaped Peppermint Spritz
3/4 Cup butter, softened
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon peppermint extract or 7 drops peppermint oil
1 3/4 Cup all-purpose flour
red gel food color
6 ounces white chocolate, chopped or chips
1 Tablespoon shortening
1/3 Cup finely crushed peppermint candy
Preheat oven to 375 degrees.
In large mixer bowl, cream butter. Beat in sugar and baking powder until combined. Beat in egg and peppermint. Beat in as much flour as your can, and stir in rest by hand.
Divide dough in half and tint one portion with red food color. Form each portion into long logs. Or you could tint the entire batch red.
Pack unchilled dough (red and plain, side by side) into cookie press fitted with star plate. Force dough through press, making sticks about 4 inches long on an ungreased cookie sheet. Keep them about 1 inch apart. Bend into candy-cane shape.
Bake for 7 to 9 minutes, until firm but not brown. Cool on wire rack.
In heavy saucepan, melt white chocolate and shortening, stirring often. Dip one end of stick into chocolate letting excess drip off. Place on sheet of wax paper and sprikle with crushed peppermint candy. Makes about 5 dozen.