Candy Cane Cookies...A Little Early Maybe (unless you freeze for later)

Ingredients:
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3.5 cups 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

Directions:
Stir together 1 cup sugar, butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder, and salt. Divide dough in half, stirring food color into one half. Cover and refrigerate at least 4 hours.  Heat oven to 375*F.  Stir together peppermint candy and 2 Tbsp sugar; set aside.  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 candy cane.  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 and let cool.