CANDY CANE COOKIES
- 1 cup sugar
- 1 cup butter or margarine, softened
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food color
- 2 tablespoons finely crushed peppermint candies
- 2 tablespoons sugar
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