Candy Cane Cookies #2

INGREDIENTS:

1/2 c Butter or margarine;
-softened
1/2 c Shortening
1 c Confectioners' sugar
1 Egg
1 1/2 ts Almond extract
1 ts Vanilla
2 1/2 c All-purpose flour
1 ts Salt
1/2 ts Red food color
1/2 c Crushed peppermint candy
1/2 c Granulated sugar

Yield: about 4 dozen cookies, from Betty Crocker's Cookbook c. 1973

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.

/COOKIES