Candy Cane Cookies PREP: 40 min; CHILL: 4 hr; BAKE: 12 min/batch 1 cup sugar 1 cup margarine or butter, softened (do not use spread or tub products) 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 hard peppermint candy 2 tablespoons sugar 1. Stir together 1 cup sugar, the margarine, 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 375°. 3. Stir together peppermint candy and 2 tablespoons 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 1 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. Cool completely. Makes about 4 1/2 dozen cookies Nutritional Info per 1 Serving: 85 calories (35 calories from fat); 4 g fat (1 g saturated); 5 mg cholesterol; 60 mg sodium; 11 g carbohydrate (0 g dietary fiber); 1 g protein. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.