Peppermint Spritz Cookies

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4	cup all-purpose flour
1/4	to 1/2 teaspoon peppermint extract
	Red sugar

DIRECTIONS

1.	Heat oven to 350ºF. In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended.
2.	Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch strips on ungreased cookie sheets. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough.
3.	Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
High Altitude (3500-6500 ft): Bake 7 to 9 minutes.