Butter cookie candy canes

Makes about 3 dozen.

1 cup (2 sticks) butter, at room temperature

¾ cup sugar

2 egg yolks

1 tablespoon vanilla extract

1 teaspoon grated lemon rind

1 tablespoon heavy cream or whole milk

2½ cups flour

½ teaspoon salt

½ cup crushed candy canes or peppermint candies

1. Set the oven at 325 degrees. Have on hand 2 baking sheets lined with parchment paper.

2. In the bowl of an electric mixer, beat the butter and sugar on high speed until fluffy, scraping down the sides of the bowl. With the mixer on low, beat in the yolks, vanilla, lemon, and cream or milk. Mix until smooth.

3. In a bowl, combine the flour and salt.

4. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture until a dough forms.

5. Form dough into logs (about 1½ inches across) and cover with plastic wrap. Refrigerate for 30 minutes.

6. To make candy canes: With your hands, roll two small pieces of dough to make ropes that are about 3 inches long and ¼-inch thick. Twist the ropes gently around each other and shape candy canes.

7. Sprinkle with peppermint candy and bake for 8 to 10 minutes or until cookies are firm. Set on a rack to cool completely.

Adapted from "Simply Ming: Easy Techniques for East-Meets-West Meals"