Ingredients
1/2 cup shortening1/2 cup butter, softened1 cup confectioners’ sugar1 large egg, room temperature1-1/2 teaspoons almond extract1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon red food coloring1/2 cup peppermint candy, crushed1/2 cup sugar
Preparation
In a large bowl, cream the shortening, butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.
Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets.
Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.
