Super Yummy Minty Candy Cane Cookies

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 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.