Candy Cane Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Almond extract||1 1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Red food coloring||1⁄2 Teaspoon|
|Peppermint candy||1⁄2 Cup (8 tbs), crushed|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Heat oven to 375°.
Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings.
Blend in flour and salt.
Divide dough in half; blend food color into one half.
Shape 1 teaspoon dough from each half into 4-inch 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.
Mix candy and granulated sugar.
Immediately sprinkle cookies with candy mixture; remove from baking sheet.