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A fun cookie to delight the young and old during the Christmas holiday.

Candy Cane Cookies

1/3 cup finely crushed peppermint candy

1/3 cup granulated sugar

1/2 cup vegetable shortening

1/2 cup butter, softened

1 cup sifted powdered sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon red food coloring

1. Preheat oven to 375*F (190*C).
2. Combine candy and 1/3 cup sugar in a small bowl, mixing well. Set aside.
3. Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg and extracts; beat well. Stir in flour and salt until just mixed.
4. Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into 4 1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough.
5. Place cookies on ungreased baking sheets about 2-inches apart and bake for 9 minutes or just until edges begin to brown. Transfer cookies to wire rack to while still warm and immediately sprinkle with reserved candy mixture. Cool completely.

Makes about 4 dozen cookies.