½ C milk
1 C butter or margarine, softened
1 tsp. vanilla
1 tsp. peppermint extract
3 ½ C all-purpose flour
¼ tsp. salt
2 tbsp finely crushed peppermint candies
1 tsp. baking powder
½ tsp. red food color
2 tbsp. 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 for at least 4 hours.
Preheat oven to 375°.
Stir together peppermint candy and 2 tbsp sugar, set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-in 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.
**Provided by: Carolyn Booker **