| 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 Gold Medal® 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 |
| 1. | 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. |
| 2. | Heat oven to 375ºF. |
| 3. | Stir together peppermint candy and 2 tablespoon sugar; set aside. |
| 4. | 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. |
| 5. | 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. |
|
| To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest. |
Nutrition Information:
85 ( 35 ); 4 g ( 2 g); 15 mg; 45 mg; 11 g ( 0g); 1 g 2 %; 0%; 0%; 2 % 1 ; 1/2