1. Cream butter and sugar until light and fluffy.
2. Add egg and extract. Beat until smooth.
3. Add flour and salt, beat until dough comes together.
4. Remove from mixing bowl and divide dough in half.
5. Tint one half with 2-3 drops of red food coloring gel. Be sure to wear gloves before kneading dough.  Wrap red and plain dough separately in plastic wrap and chill 3 hours before rolling out.
6. In plastic zip lock bag, crush candy canes to consistency desired.  Place in custard cup for sprinkling.
7. After chilling dough, on lightly floured surface hand roll each dough half into 1/4″ wide skinny ropes about 10″ long.
8. On parchment lined baking sheet, twist together red and plain dough to form long rope.  Cut rope into two 5″ pieces.  Turn down one end to form the hook. Chill cookies for 20 minutes.
9. Bake on middle rack of preheated  350 degree oven for 8 minutes or until barely colored.  Remove sheet from oven and cool cookies 5-10 minutes before removing from pan. Cookies are very fragile.

Frosting/Glaze

Mix together confectioner’s sugar, extract and milk, stir until smooth. With flat edge spatula coat crane or hook of candy cane with frosting, sprinkle with reserved crushed candy canes.  Allow to set up before packing or packaging.

Store candy canes on baking sheet covered with plastic wrap.  Do not store in covered container. The cookies will become too soft.