Candy Cane Cookies

1/2 pound (2 sticks) butter, softened
11/4 cups granulated sugar
1 egg
2 teaspoons vanilla
21/2 cups all-purpose flour
1 cup quick oats, uncooked
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pure peppermint extract
12 to 15 drops red food coloring
Peppermint sugar topping (optional):
12 round hard peppermint candies or 6 small candy canes
3 tablespoons granulated sugar

In a large bowl, beat butter and sugar with electric mixer until creamy. Add
egg and vanilla; beat well. Add combined flour, oats, baking powder and salt
in thirds; mix well after each addition. Divide dough in half (about 11/2
cups each). To one half of dough, add peppermint extract and food coloring;
mix well. Cover both dough sections; chill at least 2 hours or until firm
enough to handle.

Heat oven to 375 degrees. Remove half of each dough section from
refrigerator. Pinch off 1-inch piece of red dough; roll between hands to
form 5-inch long rope. Repeat process with 1-inch piece of uncolored dough.
Twist together two ropes. Place on ungreased cookie sheet, shaping hook at
top to form candy cane. Repeat with remaining dough, placing candy canes
1-inch apart on cookie sheets.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute on
cookie sheets; carefully remove to wire rack using wide spatula. Cool
completely. Makes about 3 dozen cookies. For peppermint sugar topping, crush
candy in blender. Transfer to small bowl and mix with sugar. Sprinkle on top
of cookies after removing cookie sheets from oven.