Eggnog and Peppermint Candy Cane Cookies
Stir together 1 c sugar, 1 c softened butter, 1/2 c milk, 1 egg, 1 tsp vanilla and 1 tsp eggnog extract.
Stir in 3 1/2 c flour, 1 tsp baking powder and pinch of salt. Mix in until dough is formed.
Divide the dough in half and add red food coloring to one portion of the dough. Cover both portions and refrigerate for 3-4 hours until firm.
Heat your oven 375* and place 5 candy canes in a ziploc bag to crush while the dough sits out for a few moments.
Roll both portions of dough into about 4 inch ropes on a floured surface. One all the dough has been prepared into their ropes, lightly twist one of each and curve the tops onto a cookie sheet to create the shape of a candy cane. Repeat until all the dough has been formed.
Bake 10 minutes and immediately after removing from the oven top with crushed candy cane- as the cookies cool, the candy will harden and adhere to the candy cane cookies.
Cool compeletely and enjoy!