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

Heat oven to 375°F (quick moderate). Mix shortening, sugar, egg and flavorings thoroughly. Measure flour by dipping method or sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll a 4-inch strip (using 1 teaspoon dough) of 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 rope. For best results, complete cookies one at a time. 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 peppermint candy and sugar.

Makes about 4 dozen candy canes.