Stir together sugar, butter, milk, vanilla, almond extract, and egg in large bowl.
Stir in flour, baking powder, and salt. Divide dough in half.
Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Preheat oven to 375ºF.
For each candy cane cookie, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface.
Place 1 red and white rope side by side; press together lightly and twist. Place on un-greased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9-10 minutes or until set and very light brown. Immediately sprinkle crushed candy canes over cookies. Remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Notes
Expert Tips:To make cookies about the same size, measure dough for one cookie with a ruler, then use that dough to measure all the rest.