Cream butter, sugar, egg yolk, extracts, and salt until light and fluffy.Gradually add flour.Remove 1/2 of dough from mixing bowl.Aff food coloring to remaining 1/2;mix well.Wrap doughs seperately in plastic wrap.Refrigerate for 1 hr or up to 2 days.Shape teaspoonfuls of dough from each portion into 4" ropes.Place ropes side by side;press together gently and twist.Place 2" apart on lightly greased baking sheets.Curve one end to form a cane.Refrigerate for 5 min or until firm.Bake at 350 for 12-15 min.Cool for 5 min.Remove from pan to wire racks to cool completely.
