Candy Cane Cookies

"Make one complete cookie at a time. If the dough of one color is shaped first, the little rolls become to dry to twist."

Ingredients

1/2 cup butter

1/2 cup shortening

1 cup sifted confectioners' sugar

1 egg

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 teaspoon salt

1/2 teaspoon red food coloring

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.

  3. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.

  4. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).