Candy Cane Sticks Cookies

Pretty little cookies for the holidays, DO need constant attention while baking, though.

• Ready In: 22 mins
• Yields: 60 cookies

Ingredients

• 1 (16 1/2ounce) package  refrigerated sugar cookie dough
• 1⁄2 cup  finely crushed peppermint  candy cane (about 8 standard-size candy canes)
• 1⁄2 teaspoon  mint extract
• 3⁄4 cup all-purpose flour
• 3⁄4 cup confectioners' sugar

Directions

1. Heat oven to 350.
2. Line one or two large baking sheets with nonstick foil and set aside.
3. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the mint extract and flour until combined.
4. Break off a level teaspoon of dough and roll into a 4 1/2 to 5-inch long rope.
5. Transfer to prepared baking sheet,spacing ropes at least 1 inch apart.
6. Repeat until entire sheet is full.
7. Cover dough and refrigerate in between batches.
8. Bake at 350 for 7 minutes until puffed and just begining to color.
9. Do not overbake!
10. Remove cookies to a wire rack to cool completely.
11. Repeat using all dough.
12. To form a glaze, stir together confectioners' sugar and 4 teaspoons of water until smooth, spreading consistency.
13. Brush some of the glaze over sticks and let dry completely.
14. With a small, clean paintbrush, use remaining glaze to paint stripes diagonally across sticks, spacing about 1/2 inch apart.
15. Immediately sprinkle stripes with some of the remaining crushed candy to resemble a candy cane.
16. Let dry completely.