¾ cup butter, softened
¾ cup sugar
1 egg
2 cups self-rising flour
1/3 cup flaked coconut, finely pulverized
½ teaspoon vanilla extract
½ teaspoon peppermint extract
Red food coloring

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg, then flour.  Divide the dough in half.  Mix coconut and vanilla into one half.  Mix peppermint extract and food coloring into remaining half.  Wrap in plastic wrap; refrigerate for at least 1 hour.

Preheat oven to 350°F.

Working with a small amount of each flavor dough at a time, roll dough into a ¼-inch-thick rope.  Cut into 3-inch lengths and twist a red piece and a white piece together to make each cookie.  Place, about 1-inch apart, on UNGREASED cookie sheets and shape into candy canes.

Bake 8 to 10 minutes or until bottoms are just barely golden.  Remove to a wire rack to cool.

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