| | Directions | | Preheat oven to 350°F. In large bowl, mix butter, shortening, sugar, egg, almond, and vanilla. In separate bowl, mix flour and salt; add to butter mixture. Divide dough in half; blend red food coloring into one half. Roll 1 tsp. red dough and 1 tsp. white dough separately on lightly floured surface into 4 in. strips. (If hard to work with, chill dough for 20 minutes in refrigerator.) Place strips side by side and twist like a rope, pressing lightly together. Curve top to look like a candy cane. Bake 9 minutes or until lightly browned. Remove from cookie sheets while still warm. Sprinkle with crushed peppermint candy and sugar, if desired. Makes 2 dozen cookies. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 1/2 cup shortening |
| - | | 1 cup sifted confectioners sugar |
| - | | 1 egg |
| - | | 1 1/2 teaspoons almond extract (can substitute with peppermint extract) |
| - | | 1 teaspoon vanilla extract |
| - | | 2 1/2 cups all-purpose flour |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon red food coloring |
| - | | 1/2 cup crushed peppermint candy (optional) |
| - | | 1/2 cup sugar (optional) |
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