Candy Cane Cookies

by:  Debbie Seldon        2008 and 2009

Bake at 375 for 9 minutes.

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 1 cup confectioners’ sugar
• 1 egg
• 1 1/2 tsp. almond extract
• 1 tsp. vanilla
• 2 1/2 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. red food color
• 1/2 cup granulated sugar

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 in one half.

Shape 1 teaspoon dough from each half into 4″ 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.  Immediately sprinkle cookie with sugar;  remove from baking sheet.