From BETTY CROCKER
Makes 54 cookies
These red and white striped confections have been completing Christmas cookie trays for years—since 1963 to be exact—and this version is based on the classic recipe from Betty’s Cooky Book. With a splash of peppermint extract added to the dough and sprinkle of crushed peppermint candy on top, these festive twists will deliver big on tastes-like-Christmas flavor.
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
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, 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.
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.
Sprinkle crushed candy canes on top, drizzle with melted dark chocolate, or dust with sparkling colored sugar for even more Christmasy flare.