2 Tbsp crushed peppermint candies
2 Tbsp sugar
1 cup granulated sugar
1 cup (2 sticks) butter, softened
1/2 cup milk
1 tsp vanilla
1 tsp peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp red food color
Heat oven to 375 degrees F. Mix candies and sugar; reserve.
Mix thoroughly butter, sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half. Note: Paste food color will give more intense colors.
For each cookie, shape 1 tsp dough from each half into 4-inch rope on floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, and curve one end of cookie to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle reserved sugar mixture over cookies. Remove from cookie sheet.
Cool on wire rack.
About 4 1/2 dozen cookies.
