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. Gold Medal flour
1 tsp. salt
1 1/2 tsp. red food coloring

Heat oven to 375°F. Mix thoroughly the butter, shortening, sugar, egg and flavorings. Blend in flour and salt. Divide dough in 1/2; blend food color in half of dough. Shape 1 teaspoon dough from each 1/2 into 4-inch rope (roll back and put on floured board). Press together and twist. Place on ungreased baking sheet; curve top of cookies to form a candy cane.

Bake 9 minutes or until set at light brown. (May mix 1/2 cup crushed peppermint candy and 1/2 granulated sugar.) Immediately sprinkle with candy mixture and remove from sheet.