In mixer, cream together butter and sugar. Add Egg and Vanilla & Peppermint extracts. Mix well.

On low speed and 1/2 cup at a time, add Flour and Salt. Mix until well combined and dough forms.

Divide dough in half and add food colouring to one half of the dough. At this point you can refrigerate the dough for about 1 hour. This will make the dough easier to shape and handle. Or you can flour your work surface and hands and start assembling right away. (we were not patient enough to wait for the refrigerator part :) )

Preheat oven to 375 degrees. Placing oven racks with one in second to bottom setting, and one in top 1/2 of oven. Line 2 baking sheets with parchment, silpat or use baking stones.

Using about 1-2 inch size balls, form a long rope of each colour. Once ropes are formed, pinch ends together and twist the dough to make the candy cane. Place on cookie sheets laid our long with a hook on the end to create the Candy Cane shape.

Bake for 8-10 minutes and remove to cooling racks.