1 cup sugar
1 cup (2 sticks) butter, softened
1/2 cup milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. red food coloring

TOPPING:

2 tbsp. crushed peppermint candy
2 tbsp. sugar

Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food color. Cover and refrigerate at least 4 hours.

Preheat oven to 375°F.

Take 1 teaspoon dough from each half and shape each 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, curving down top of cookie to form handle of cane.

Bake at 375°F for 9 minutes and immediately sprinkle with topping mixture.