Retro Betty Crocker Candy Cane Cookies

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1. 1Step 1: In a large bowl, stir together the sugar, butter, milk, vanilla, peppermint extract, and egg until completely combined.
2. 2Step 2: Mix the flour, baking powder, and salt into the butter mixture until completely combined.
3. 3Step 3: Divide the dough in half. Place one half in a bowl and wrap it tightly with plastic wrap; this is the white dough.
4. 4Step 4: Divide the remaining dough in half again. Mix red food coloring into one half and green into the other, adding enough coloring until the desired shade is reached. Place each colored dough in a bowl and wrap tightly with plastic wrap.
5. 5Step 5: Refrigerate the dough for at least 4 hours.
6. 6Step 6: Preheat the oven to 350°F. Line baking pans with parchment paper.
7. 7Step 7: For each candy cane, shape one rounded teaspoon of white dough and one rounded teaspoon of red or green dough. Roll each into a 4-inch rope.
8. 8Step 8: Place one colored rope and one white rope side by side, press lightly together at the ends, then twist.
9. 9Step 9: Place on a parchment-lined pan and curve the top to shape into a cane. Repeat until the pan is full, placing cookies one inch apart.
10. 10Step 10: Bake for 8-10 minutes until lightly brown on the bottoms. Do not overbake, as the cookies will turn brown and ruin the color effect.
11. 11Step 11: Remove from the oven and cool completely on the cookie sheets to let them set, or the shape will break.
12. 12Step 12: Store in a closed container at room temperature for up to 5 days or freeze for up to 3 months.