Candy Cane Cookies

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 1 cup confectioner’s sugar
• 1 egg
• 1 1/2 t almond extract
• 1 t vanilla
• 2 1/2 cups flour
• 1 t salt
• 1/2 t red food color

Heat oven to 375°. Mix thoroughly butter, shortening, confectioner’s sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.

I find cookies are easy to form if dough is placed in refrigerator one hour. Shape 1 t dough from each half into a 4" rope. For smooth, even ropes, roll them back and forth on a 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 of cookie down to form handle of cane. Bake about 9 minutes or until set and very lightly brown.