Candy Cane Sugar Cookies

1 c sugar                                                   3 1/2 c flour

1 c butter, softened                                1 tsp baking powder

1/2 c milk                                                 1/4 tsp salt

1 egg                                                          1/2 tsp red food coloring

1 tsp vanilla                                              1 tsp almond extra


Mix sugar, butter, milk, egg, vanilla, and almond extract. Stir in dry ingredients. Divide dough in half. Tint one half with red food coloring. Cover and refrigerate at least 4 hours. One at a time, roll both colors into ropes. Press 1 white and pink rope together, twist together. Cut into 8” length, then curl one end to make into a candy cane shape. Bake at 375 for 9-12 min. Do not overbake.




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