Candy Cane Cookies submitted by Mom Johnson
A bit time-consuming but so good! I still have the original Betty Crocker recipe framed in my kitchen.

Preheat oven to 375 degrees.

Mix together shortening, butter, egg, and extracts. Stir in the flour and salt. Divide dough in half and blend red food coloring into one of the halves.

Roll about 1 tablespoon-sized piece of each dough into a strip about 4-5 inches long. Place strips sided by side, pressing together lightly and twist like a rope. Place on an ungreased cookie sheet and curve the top down to form the handle. Bake about 9 minutes or until very lightly browned. Remove from the cookie sheet carefully while still warm and sprinkle tops with mixture of crushed candy canes and sugar. Makes 2-3 dozen.

v 1/2 cup shortening
v 1/2 cup butter, softened
v 1 cup sifted powdered sugar
v 1 egg
v 1 1/2 tsp. almond extract
v 1 tsp. vanilla
v 2 1/2 cups flour
v 1 tsp. salt
v 1/2 tsp. red food coloring

v 4-5 candy canes, crushed
v 1/2 cup sugar