Candy Cane Cookies

1 cup sugar
1 cup butter, softened
½ cup milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 ½ cup flour
1 tsp. baking powder
¼ tsp. baking powder
¼ tsp. salt
½ tsp. red food coloring

Topping:
2 tbsp. crushed peppermint candy cane
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 coloring. Cover and refrigerate at least 4 hours.

Preheat oven to 375 degrees. 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 one 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 for 9 minutes and immediately sprinkle with topping mixture.