<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat butter and cream cheese until smooth. Add sugar and vanilla and beat until fluffy. Reduce speed to low; gradually beat in flour until blended. Transfer half of dough to small bowl; stir or knead in enough red food coloring to tint dough a deep red. Fill cookie press, fitted with star tip or piping disk, with equal amounts of red and plain doughs, lengthwise side by side. Press dough in 5-inch strips, 1 1/2 inches apart, on ungreased large cookie sheet. (For &amp;quot;finished&amp;quot; ends, cut off each strip from tip of cookie press with paring knife.) Bend 1 end of each strip to shape into candy cane. Bake cookies 12 to 14 minutes or until lightly browned on bottom. Cool on cookie sheet on wire rack 3 minutes. With pancake turner, carefully transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25989/spritz-canes-2024/>