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. Home Page

This recipe displayed with permission from General Mills, Inc.