Virtual Sefer Candy Cane Cookies

Candy Cane Cookies
Yield: about 4 dozen cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food color
1/2 cup crushed peppermint candy
1/2 cup granulated sugar
Heat oven to 375. Mix thoroughly butter, shortening, confectioners'
sugar, egg and flavorings. Blend in flour and salt. Divide dough in
half, blend food coloring into one half.
Shape 1 teaspoon dough from each half into 4" rope. For smooth even
ropes, roll them back and forth on lightly floured board. Place ropes
side by side. Press together lightly and twist. Complete cookies one at
a time. Place on ungreased baking sheet. Curve top down to form handle
of cane.
Bake about 9 minutes or until set and very light brown. Mic candy and
granulated sugar. Immediately sprinkle cookies with candy mixture.
Remove from baking sheet.

OR replace almond and vanilla extracts with 2 teaspoons peppermint
extract. Eliminate candy sprinkle after cooking.
Shared by Sarah Burney.