1 1/4 c. (2 1/2 sticks) butter
1 c. powdered sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. almond extract
3 1/2 c. all-purpose flour
1/2 tsp. salt
Red food coloring
1 egg white, slightly beaten
Red decorating sugar (optional)

In a large bowl, cream together butter and sugar. Beat in egg, vanilla and almond extracts.

In a separate bowl, combine flour and salt. Stir into first mixture. Set aside half of dough. Tint remaining half light red with a few drops of food coloring.

With hands, roll 1 teaspoonful of white dough and 1 teaspoonful of red dough into 4-inch long strips. Place strips side-by-side. Twist together lightly. Place on ungreased baking sheets. Curve top to form candy-cane shape. Repeat with remaining dough.

Brush cookies with egg white. Sprinkle with red sugar, if desired.

Bake at 350°F for 10 to 12 minutes until very lightly browned. Cool on wire racks. Store airtight.

Note: Dough will be easier to work with if kept chilled. Divide dough into two bowls and place into a larger bowl filled with ice.

Makes 48 to 60 cookies.