Ingredients
1/2 cup butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1 cup confectioners' sugar, sifted
1 large egg
1-1/2 tsp. almond extract
1 tsp. vanilla extract
1 tsp. salt
2-1/2 cups all-purpose flour
1/2 tsp. red food coloring
1/2 cup crushed red and white peppermint candy
1/2 cup granulated sugar

Directions
Using a large mixing bowl, beat the butter and shortening together until creamy. Beat in the confectioners' sugar until smooth. Beat in the egg, almond extract, vanilla extract and salt. Stir in the flour. When the dough is well mixed, put half of the dough into another bowl and mix in the food coloring. If the dough is very soft, wrap and chill for two or more hours.

Heat oven to 375 degrees F.

Mix the crushed candy and granulated sugar together. To shape candy canes, take about 1 teaspoon of each color of dough and roll with fingers on a lightly floured board into 4-inch strips. Place the red and white strips side by side, press lightly together at one end, twist like rope and press together the other end. Place on an ungreased cookie sheet, curving one end to form the handle of the cane.

Bake for 9 minutes or until very lightly browned. Remove from oven then remove the cookies very carefully from the baking sheet and place on wire racks. Sprinkle the warm cookies with the candy mixture and allow to cool. Makes about 4 dozen cookies.