Combine flour and baking soda in small bowl.

In a large bowl with an electric mixer, beat together butter, shortening and sugar until light and fluffy -- about 3 minutes. beat in the egg, milk, extract and crushed candy until well combines. Reduce mixer speed to low and gradually mix in flour mixture, mixing until just combined -- do not overmix.

Gather dough and divide it in half. If desired, use food coloring to dye half the dough red (or pink) the other half green.

On a lightly floured surface, roll each half of the dough into a cylinder about 8 inches long. If desired, roll each cylinder to coat the edges in colored sugar (again, I used red and green) -- this gives the edges of the cookies some crunch and it looks nice. Wrap each cylinder in plastic wrap and refrigerate for at least 2 hours. (You can also freeze the dough at this point and bake it at a later date).