What a fun recipe this is!  I must have had these cookies as a child because I remember them!  Please reserve a few hours to make them.  When you’re twisting 1-2 teaspoon measurements of dough, it will take a while.  I made some small and for the next tray, I made them much bigger 6.5-7″. I found the twisted pattern was prettier with larger cookies. I ended up using 4 trays to make all the cookies.  I recycled my parchment paper for the 2nd batches.  I also recycled the peppermint topping for subsequent batches.  I suggest using a food processor to finely crush the peppermint candies.  You don’t want big chunks that could break someone’s teeth so I ground them very fine!  You could even do one dough in red and one in green!  That would be awesome too!  ENJOY!!

INGREDIENTS:

• 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 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

NOTES: Vanilla can irritate some IC sufferers. Please make sure you can have vanilla and peppermint.

DIRECTIONS:

• 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.  (I did it overnight and it was fine.)
• Heat oven to 375ºF.
• Stir together peppermint candy and 2 tablespoon sugar; set aside.  (I used a food processor, prepare for a peppermint cloud when you open the lid).  🙂
• 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.
• 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.