Charlene's Cookies

Ingredients

• 1/2 cup butter, at room temperature
• 1/2 cup vegetable shortening, at room temperature
• 1 1/2 cups powdered sugar
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1 tsp salt
• 2 1/2 cups all-purpose flour
• 1/2 tsp red food coloring
• For topping: 1 cup crushed red and white peppermint candy
• For topping: 1 cup granulated sugar

Instructions

In a large mixing bowl beat butter and shortening until creamy; beat in powdered sugar; and when smooth add the egg, extracts and salt. Stir in the flour. When the dough is well mixed, put half (about 1 1/2 cups) into another bowl and mix in the red food coloring. If the dough is very soft, wrap and chill 2 hours or more.

Heat oven to 375 degrees. Mix crushed candy and granulated sugar. To shape candy canes, take enough dough to make a 1" ball, roll out on a lightly floured board to about 6" in length. I usually do 6 white strips and then 6 red rolls. Otherwise, you're back and forth. Place a red and a white strip side by side and press lightly together at one end, twist like a rope. Place on ungreased baking sheet, curving one end to form the handle of cane.

Bake cookies about 14 minutes, until very lightly browned. Remove cookies very carefully from baking sheet and place on wire rack. Sprinkle warm cookies with candy mix and cool. I put waxed paper under the racks because the candy that falls through is a mess to clean up. A lesson hard learned!

The recipe makes about 3 dozen cookies.