Candy Cane Cookies

Hooked on traditional holiday baking? It's a twist to make these fun peppermint cookies!

Makes 4 1/2 dozen cookies

1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla extract
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 extract, 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 375 degrees F.

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.

(Total time will vary; cook or bake time is per batch.)

Nutrition Information: 1 Serving: Calories 85 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 45 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 1 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 %

Exchanges: 1 Fruit; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Success
To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved