1 c. powdered sugar
1/2 c butter, softened
1/2 c. shortening
1 1/2 tsp. almond or peppermint extract
1 tsp. vanilla
1 egg
2 1/2 c. Gold Medal all-purpose flour
1/2 tsp. red food color
1/2 c. crushed peppermint candy
1/2 c. granulated sugar

Heat oven to 375 degrees. Mix powdered sugar, butter, shortening, almond extract, vanilla and egg in large bowl. Stir in flour. Divide dough in half. Tint 1 half with food color.

For each candy cane, shape 1 teaspoon dough from each half into 4 inch rope by rolling back and forth on lightly floured surface. Place 1 red and 1 white rope side by side; press together lightly and twist. Place on ungreased cookie sheet. Curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar; immediately sprinkle over cookies. Remove from cookie sheet. About 4 dozen cookie.