Candy Cane Cookies

 

1/2 cup shortening
1/2 cup butter
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring

Preheat oven to 375 degrees. Mix together shortening, butter, confectioners' sugar, egg and extracts until light and fluffy. Sift together flour and salt. Mix flour mixture into shortening mixture just until blended.

Divide dough in half. Into one half blend red food coloring until dough is tinted bright pink. Roll 1 teaspoon of red and 1 teaspoon of white dough into a 4-inch strip. Place strips side-by-side, press lightly together and twist like a rope.

Place on an ungreased cookie sheet. Turn top down to look like a candy cane. Bake 9 minutes or until lightly browned on edges. Makes 4 dozen.

-From the kitchen of Barbara Orlando of Martinsburg, W.Va.