1/2 c. butter, softened
1/2 c. shortening
1 c. confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. red food color
1/2 c. crushed peppermint candy
1/2 c. granulated sugar

If using self-rising flour, omit salt. If using quick-mixing flour, stir 2 tablespoons milk into the butter mixture.

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners' sugar, egg, almond extract and vanilla. Blend in flour and salt. Divide the dough in half and blend food color into one half.

For each candy cane, shape 1 teaspoon of dough from each half into a 4-inch rope. (For smooth, even ropes, roll the dough back and forth on a lightly floured board.) Place the ropes side by side and press together lightly; twist. Place on a greased baking sheet and curve the top of each twist to form the handle of the cane.

Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar; sprinkle on the hot cookies and remove from the baking sheet. About 4 dozen cookies.