Candy Cane Cookies

Hooked on traditional holiday baking? These candy cane twists are Christmas classics. ...MORE + LESS -

1 cup (250 mL) sugar

1 cup (250 mL) butter or margarine, softened

1/2 cup (125 mL) milk

1 teaspoon (5 mL) vanilla

1 teaspoon (5 mL) peppermint extract

1 egg

3 1/2 cups (875 mL) all-purpose flour

1 teaspoon (5 mL) baking powder

1/4 teaspoon (1 mL) salt

1/2 teaspoon (2 mL) red food colour

2 tablespoons (30 mL) finely crushed peppermint candies

2 tablespoons (30 mL) sugar

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1

Stir together 1 cup (250 mL) 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 colour into 1 half. Cover and refrigerate at least 4 hours.
2

Heat oven to 375ºF (190ºC).
3

Stir together peppermint candy and 2 tablespoons (30 mL) sugar; set aside.
4

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch (10 cm) 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.