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1
Combine butter, sugar and egg in bowl; beat at medium speed until creamy.
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2
Add milk, vanilla and peppermint extract; continue beating until well mixed.
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3
Add flour and baking powder; beat at low speed until well mixed.
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4
Stir in crushed candy canes.
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5
Divide dough in half; flatten each half slightly.
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6
Wrap each in plastic food wrap; refrigerate at least 2 hours or until firm.
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7
Heat oven to 400 degrees F. Line cookie sheets with parchment paper; set aside.
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8
Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 10x4-inch rectangle.
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9
Cut rectangle in half to make 2 (10x2-inch) rectangles.
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10
Make 1 1/4inch wide cuts across both rectangles, creating 16 (2x1 1/4-inch) pieces.
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11
Place 1 inch apart onto prepared cookie sheets.
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12
Bake 6-8 minutes or until edges are very lightly browned.
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13
Cool 1 minute on cookie sheets; remove to cooling rack.
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14
Cool completely.
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15
Set aside 16 cookies.
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16
Line cookie sheets with parchment paper again.
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17
Melt candy coating as directed on package.
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18
Spread bottom-side of 1 cookie with melted candy coating; immediately attach 2 candy canes, curved-side down.
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19
Turn over; carefully place onto prepared cookie sheets, repositioning candy canes, if necessary, to allow sled to sit level.
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20
Repeat with remaining cookies, candy coating and candy canes.
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21
Let stand until set.
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22
Variation: Sparkling Sugar Cookies.
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23
Bake cookies as directed.
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24
Spread candy coating over top of each cookie.
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25
Immediately sprinkle each with white edible glitter or white sanding sugar.
