Ingredients

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/2 cup peppermint candy, crushed
• 1/2 cup sugar

Directions

1. In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in egg and extracts. Combine flour and salt; gradually add to the creamed mixture. Divide dough in half; mix the food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or are easy to handle.
2. Shape 1 teaspoon plain dough into a 4-in. rope. Shape 1 teaspoon red dough into a 4-in. rope. Place ropes side by side; press together lightly and twist. Place on an ungreased baking sheet; curve top of cookie down to form handle of cane. Repeat with remaining plain and red dough, placing cookies 2 in. apart on baking sheets.
3. Bake at 375° for 8-9 minutes or until set. Combine the crushed candy and sugar; sprinkle warm cookies with candy mixture. Remove to wire racks to cool.