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Combine flour and salt in a small bowl. In a large bowl, beat butter, sugar, and egg yolk until smooth. Beat in vanilla. Stir in flour mixture. Flatten dough into a disk. Refrigerate for 1 hour. Roll two tablespoons of dough into a 6 inch rope. Curve into candy cane shape. Bake on ungreased cookies sheets at 350 for 12 minutes. Decorate with royal icing, alternating white and red/green.
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