Christmas Candy Cane Cookies

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/2 cup peppermint candy, crushed
• 1/2 cup sugar

1. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into one half. Cover and refrigerate both doughs for 2 hours or until easy to handle.
2. 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 ungreased
3. ; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on
4. .
5. Bake at 375u0b0 for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks.

shortening, butter, sugar, egg, almond, vanilla, flour, salt, red food coloring, peppermint candy, sugar

Taken from www.tasteofhome.com/recipes/christmas-candy-cane-cookies/ (may not work)