Candy Cane Cookies

• 1/2 cup butter, softened (no substitutes)
• 1/2 cup shortening
• 1 cup sugar
• 1/4 cup confectioners' sugar
• 1/2 cup milk
• 1 egg
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• green food coloring
• red food coloring

1. In a bowl, cream butter, shortening and sugars.
2. Beat in milk, egg and extracts.
3. Gradually add flour and salt.
4. Set aside half of the dough.
5. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
6. Wrap dough separately in plastic wrap.
7. Refrigerate for 1 hour or until easy to handle.
8. Roll 1/2 teaspoonfuls of each color of dough in to 3-inch ropes.
9. Place each green rope next to a white rope; press together gently and twist.
10. Repeat with red ropes and remaining white ropes.
11. Place 2 inches apart on ungreased baking sheets.
12. Curve one end, forming a cane.
13. Bake at 350u0b0 for 11-13 minutes or until set.
14. Cool for 2 minutes; carefully remove to wire racks.
15. (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

butter, shortening, sugar, sugar, milk, egg, peppermint, vanilla, flour, salt, green food coloring, red food coloring

Taken from www.food.com/recipe/candy-cane-cookies-46071 (may not work)