Recipes

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl.

Stir in flour, baking powder and salt.

Divide dough in half.

Stir food color into 1 half.

Cover and refrigerate at least 4 hours.

Heat oven to 375 degrees.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface.

Place 1 red and white rope side by side; press together lightly and twist.

Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown.

Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack.

Cool completely, about 30 minutes.

Makes 4 1/2 dozen cookies