Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

Step 2

Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate until easy to handle, 1-2 hours.

Step 3

Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

Step 4

Bake until set, 10-12 minutes. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

Step 5

In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.