1 c. shortening (half butter)
1 c. sifted confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 c. crushed peppermint candy
1/2 c. granulated sugar

Heat oven to 375 degrees F. Mix shortening, sugar, egg and flavorings thoroughly. Measure flour by dipping method or by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4 inch strip (using 1 tsp. dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like a rope.

For best results, complete cookies one at a time - if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top to form handle of cane.

Bake about 9 minutes until lightly browned. While still warm, sprinkle with mixture of candy and sugar. Makes about 4 dozen canes.

NOTE: If you use self-rising flour, omit salt.