Glazed Candy Cane Cookies

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar, 1 cup butter, the vanilla and egg with electric mixer on medium speed until well blended. Beat in flour.

Divide dough into 9 pieces. On floured surface, shape each piece of dough into 16-inch rope, slightly less than 1/2 inch in diameter. Cut each rope into 4-inch lengths; place on ungreased cookie sheet. Bend 1 end of each cookie into candy cane shape.

Bake 10 to 14 minutes or until bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 20 minutes.

In small bowl, stir together powdered sugar, 3 tablespoons butter, the syrup, milk and food color. Spread on top and sides of cookies; let stand until set before drizzling with melted white chips.

In small resealable plastic food-storage bag, place white baking chips and oil; seal bag. Microwave on High 1 minute. Gently squeeze bag until chips are smooth. Cut off tiny corner of bag. Squeeze bag to make stripes on cookies to look like candy canes. Let stand until frosting is set before storing.