Candy Cane Cookies

Makes about 4 dozen

Note: I usually double this recipe because I like the canes a little larger. If making separate ropes is too time-consuming just take a little less than a tablespoon of each color dough and roll into a short log, then place the two colors together and roll them into a rope together While holding onto one end of the rope to keep it stationary, twist the other end to swirl the colors.

½ cup butter or margarine, softened

½ cup shortening

1 cup confectioners’ sugar

1 egg

1-1/2 tsp almond extract

1 tsp vanilla

2-1/2 cups all-purpose flour

1 tsp salt

½ tsp red food coloring

1/2 cup crushed peppermint candy

1/2 cup granulated sugar

Heat oven to 375 F. Mix thoroughly butter, shortening, confectioners’ sugar, egg, almond extract and vanilla; blend in flour and salt. Divide the dough in half and blend food color into one half.

For each candy cane, shape 1 tsp of dough from each half into a 4-inch rope (for smooth, even ropes, roll the dough back and forth on a lightly floured surface.) Place the ropes side by side and press together lightly; twist. Place on a Silipat or parchment-lined baking sheet and curve the top of each twist to form the handle of the cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar (food processor works best); sprinkle on the hot cookies when they come out of the oven. Allow to cool on sheet at least 5 minutes before trying to remove.

Adapted from Betty Crocker's All-Time Favorites