Create the best of both Holiday classics with Candy Cane Cookies

What You Need:

1/2 cup margarine or butter, softened

1/2 cup shortening

1 cup confectioners sugar

1 egg

1 1/2 teaspoon almond extract

1 teaspoon vanilla

2 1/2 cup flour

1 teaspoon salt

1/2 teaspoon red food color

1/2 cup crushed peppermint candy

1/2 cup granulated sugar

 

How to Make:

Cream together butter or margarine and shortening, blend in confectioners sugar. Mix in egg, almond and vanilla extracts. Work in flour and salt. Divide dough in half and mix red food color into one half. Chill overnight.

Taking approximately 1 teaspoonful of each color, roll into 3 inch long ropes, about 1/4 inch in diameter. Wrap ropes around each other in candy cane pattern, place on an ungreased cookie sheet in the shape of a candy cane. (These will spread some so leave some room between cookies.)

Bake in a 375 degree oven for 9 minutes. Combine the crushed peppermint candy with the granulated sugar and sprinkle over cookies warm from the oven.

Makes about 2 dozen