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. 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. 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 food coloring into one half.

Roll a 4 inch strip (using 1 teaspoon 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 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 down to form handle of candy cane.

Bake about 9 minutes, until lightly browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of the crushed candy and sugar. Makes about 4 dozen canes. Note: If using Gold Medal self-rising flour, omit salt.